Creamy Curried Patty Pan Squash Soup: A Bowl of Sunshine

As summer gently transitions into fall, nature blesses us with an abundance of seasonal produce. Among the less-celebrated but equally delicious stars is the patty pan squash. Its unique shape and delicate flavor make it a versatile ingredient, perfect for everything from grilling to roasting. But today, we’re transforming this charming squash into a vibrant and comforting curried soup.

This Creamy Curried Patty Pan Squash Soup is a celebration of flavors and textures. The mild sweetness of the squash is beautifully complemented by the warmth of curry spices, while a touch of coconut milk adds richness and creaminess. It’s a delightful dish that’s both easy to make and deeply satisfying, ideal for a light lunch, a cozy dinner, or even a sophisticated starter. The soup is naturally vegetarian and can easily be made vegan by ensuring your vegetable broth and curry paste are vegan-friendly.

## Why Patty Pan Squash?

Patty pan squash, with its scalloped edges and saucer-like shape, is a type of summer squash that belongs to the Cucurbitaceae family, alongside zucchini and yellow squash. While it’s available in various colors, from pale green to bright yellow and even striped varieties, the flavor remains consistently mild and slightly sweet.

Here’s why patty pan squash deserves a spot in your kitchen:

* **Delicate Flavor:** Its subtle sweetness makes it incredibly versatile. It doesn’t overpower other ingredients, allowing the curry spices to shine in this soup.
* **Quick Cooking:** Patty pan squash cooks relatively quickly, making it perfect for weeknight meals. It softens beautifully without becoming mushy.
* **Nutrient-Rich:** Like other summer squashes, patty pan is a good source of vitamins, minerals, and fiber. It’s low in calories and a healthy addition to your diet.
* **Visually Appealing:** Its unique shape adds a touch of elegance to any dish. The bright color of the squash also contributes to the overall appeal of the soup.

## The Magic of Curry

Curry isn’t just one spice; it’s a blend of various spices that creates a complex and aromatic flavor profile. The exact combination of spices varies depending on the region and the specific curry powder or paste used. Common ingredients include turmeric, coriander, cumin, ginger, garlic, chili peppers, and fenugreek.

In this soup, curry powder or paste adds warmth, depth, and a touch of spice that perfectly complements the sweetness of the patty pan squash. Feel free to adjust the amount of curry to suit your taste preferences. If you prefer a milder flavor, start with a smaller amount and add more as needed. For a spicier kick, use a hot curry powder or paste, or add a pinch of cayenne pepper.

## Recipe: Creamy Curried Patty Pan Squash Soup

This recipe is designed to be easy to follow and adaptable to your preferences. Feel free to experiment with different spices, vegetables, and toppings to create your own signature version.

**Prep time:** 15 minutes
**Cook time:** 30 minutes
**Yields:** 6 servings

**Ingredients:**

* 2 tablespoons olive oil or coconut oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 red bell pepper, chopped (optional, but adds sweetness and color)
* 1 teaspoon curry powder or 1 tablespoon curry paste (adjust to taste)
* ½ teaspoon ground cumin
* ¼ teaspoon turmeric powder
* Pinch of cayenne pepper (optional, for extra heat)
* 4 cups patty pan squash, chopped (about 1 ½ pounds)
* 4 cups vegetable broth (or chicken broth for non-vegetarian)
* 1 can (13.5 oz) coconut milk
* 1 tablespoon lime juice (or lemon juice)
* Salt and black pepper to taste
* Fresh cilantro or parsley, chopped (for garnish)
* Toasted pumpkin seeds or croutons (for garnish, optional)
* A swirl of coconut cream or yogurt (for garnish, optional)

**Equipment:**

* Large pot or Dutch oven
* Immersion blender or regular blender

**Instructions:**

**1. Sauté the Aromatics:**

* Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and grated ginger and cook for another minute, until fragrant.
* If using, add the chopped red bell pepper and cook for a few more minutes until slightly softened.

**2. Add the Spices:**

* Stir in the curry powder (or paste), cumin, turmeric, and cayenne pepper (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and release their flavors.

**3. Add the Squash and Broth:**

* Add the chopped patty pan squash and vegetable broth to the pot.
* Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is tender.

**4. Blend the Soup:**

* Remove the pot from the heat.
* Using an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly before transferring it to the blender in batches. Be careful when blending hot liquids, as they can create pressure and cause splattering. Vent the lid of the blender to allow steam to escape.

**5. Stir in Coconut Milk and Lime Juice:**

* Return the blended soup to the pot.
* Stir in the coconut milk and lime juice.
* Heat the soup gently over low heat, being careful not to boil it.

**6. Season and Serve:**

* Season the soup with salt and black pepper to taste.
* Ladle the soup into bowls and garnish with fresh cilantro or parsley, toasted pumpkin seeds or croutons, and a swirl of coconut cream or yogurt, if desired.
* Serve hot and enjoy!

## Tips and Variations:

* **Adjust the Spice Level:** If you’re sensitive to spice, start with a smaller amount of curry powder or paste and add more to taste. You can also omit the cayenne pepper altogether.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, potatoes, or sweet potatoes. Just be sure to adjust the cooking time accordingly.
* **Make it Vegan:** To make this soup vegan, ensure that your vegetable broth and curry paste are vegan-friendly. Some curry pastes may contain fish sauce or other animal products. Also, use coconut oil instead of butter.
* **Use Different Squash:** If you can’t find patty pan squash, you can substitute it with other types of summer squash, such as zucchini or yellow squash.
* **Add Protein:** For a heartier soup, add cooked chickpeas, lentils, or shredded chicken.
* **Roast the Squash:** Roasting the patty pan squash before adding it to the soup can enhance its flavor and add a touch of caramelization. Toss the squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
* **Freeze it:** The soup can also be frozen for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
* **Garnish creatively:** Consider adding a swirl of spicy sriracha mayo, a dollop of Greek yogurt, or a sprinkle of toasted coconut flakes for added flavor and texture.

## Serving Suggestions:

This Creamy Curried Patty Pan Squash Soup is delicious on its own, but it can also be paired with other dishes to create a complete and satisfying meal.

Here are a few serving suggestions:

* **Grilled Cheese Sandwich:** A classic pairing that’s always a winner. The warmth of the grilled cheese complements the creamy soup perfectly.
* **Crusty Bread:** Serve with a side of crusty bread for dipping and soaking up all the delicious broth.
* **Salad:** A light and refreshing salad, such as a mixed green salad with a vinaigrette dressing, provides a nice contrast to the richness of the soup.
* **Quiche or Frittata:** A slice of quiche or frittata makes a hearty and satisfying accompaniment to the soup.
* **Roasted Vegetables:** Serve with a side of roasted vegetables, such as Brussels sprouts, carrots, or sweet potatoes, for a healthy and flavorful meal.

## Nutritional Information (approximate, per serving):

* Calories: 200-250
* Fat: 15-20g
* Saturated Fat: 10-15g
* Cholesterol: 0mg
* Sodium: 300-400mg
* Carbohydrates: 15-20g
* Fiber: 3-5g
* Sugar: 5-10g
* Protein: 2-4g

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

## Final Thoughts

This Creamy Curried Patty Pan Squash Soup is more than just a recipe; it’s an invitation to embrace the flavors of the season and experiment with new ingredients. It’s a celebration of simple ingredients transformed into something extraordinary. So, grab some patty pan squash, gather your spices, and get ready to create a bowl of sunshine that will warm your soul from the inside out.

Enjoy this delightful soup and share it with your loved ones. Bon appétit!