Curried Patty Pan Squash Soup

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.

Print Recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings 4 people

Equipment

1 Dutch Oven Or a large, heavy-bottomed pot.
1 Immersion Blender Alternatively, a standard blender.
1 Hand Mixer With a whisk attachment for the cream.
1 Chef's knife For chopping vegetables.
1 Cutting Board

Ingredients

Main

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 (Optional)

Instructions

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.

Notes

For a deeper, more complex flavor profile, consider roasting the patty pan squash with a touch of olive oil and salt prior to adding it to the Dutch oven. This caramelizes the sugars and intensifies its natural sweetness, providing a richer base for the curry. Ensure all vegetables are exceptionally tender before blending to achieve a truly velvety smooth soup; a fine-mesh sieve can further refine the texture if desired. When preparing the lemon cream, use very cold heavy cream and avoid over-whipping to prevent it from becoming grainy or splitting. The lemon cream is a crucial balancing element, so taste and adjust its tartness if necessary. For an elevated aromatic garnish, a sprinkle of fresh cilantro alongside the parsley would complement the red curry beautifully.