Cream of Patty Pan Squash and Sweet Corn Soup

Patty pan squash joins corn, navy beans, curry powder, and other spices in this completely vegan, salt-free, dairy-free, gluten-free soup.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 5 mins
• Total Time: 2 hr 25 mins
• Calories: 172 Calories

Ingredients

• 2 cloves garlic, minced
• 1 pinch cayenne pepper
• 3 cups fresh corn kernels
• 1 large sweet onion (such as Vidalia®), diced
• 6 cups low-sodium vegetable broth
• 1 cup dried navy beans
• 1 teaspoon hot (Madras) curry powder
• 1 teaspoon lemon balm
• 0.25 teaspoon ground white pepper
• 3.5 cups patty pan squash, diced

Recipe Instructions

Step 1

Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

Step 2

Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.

Step 3

Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.

Step 4

Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.