Best Cream Of Patty Pan Squash And Sweet Corn Soup Recipes

CURRIED PATTY PAN SQUASH SOUP

Curried Patty Pan Squash Soup image

This curried patty pan squash soup is very flavorful, but not heavy at all. Most squash soups are on the sweet, rich, and heavy side normally, but this is fresh on your palate, yet boldly flavored from the red curry paste and the smoky paprika.

Provided by Allrecipes Member

Categories Squash Soup

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 ¾ pounds patty pan squash
2 tablespoons olive oil
1 ½ cups chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped carrot
3 tablespoons red curry paste
2 teaspoons smoked paprika
1 ¾ teaspoons kosher salt, divided
4 cups low-sodium vegetable broth
½ cup heavy cream
1 ½ tablespoons lemon juice
¼ cup roasted and salted pumpkin seeds (pepitas)
2 tablespoons chopped fresh parsley
1 drizzle olive oil, or to taste

Steps:

Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.
Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.
Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.
Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 30 g, Cholesterol 40.8 mg, Fat 28.9 g, Fiber 3.3 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 1299.8 mg

CORN AND SQUASH SOUP

Corn and Squash Soup image

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Steps:

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.