Curried Patty Pan Squash Soup

This curried patty pan squash soup recipe combines vegetables, curry paste, paprika, and cream all puréed together for smooth, rich, comforting flavor.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 328 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat 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 begin to soften, about 5 minutes.

Step 2

Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.

Step 3

Blend soup in batches with an immersion blender until smooth, about 1 minute.

Step 4

Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.

Step 5

Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.