Curried Patty Pan Squash Soup
Description
This curried patty pan squash soup recipe combines vegetables, curry paste, paprika, and cream all puréed together for smooth, rich, comforting flavor.
Ingredients
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2 tablespoons olive oil
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1 3/4 pounds patty pan squash
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1 1/2 cups chopped yellow onion
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1 cup chopped red bell pepper
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1 cup chopped carrot
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3 tablespoons red curry paste
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2 teaspoons smoked paprika
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1 3/4 teaspoons kosher salt, divided
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4 cups low-sodium vegetable broth
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1/2 cup heavy cream
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1 1/2 tablespoons lemon juice
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1/4 cup roasted and salted pumpkin seeds (pepitas)
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2 tablespoons chopped fresh parsley
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1 drizzle olive oil, or to taste
Directions
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.
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.
3
Blend soup in batches with an immersion blender until smooth, about 1 minute.
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.
5
Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.