Pattypan Squash Cream Soup
Pattypan squash soup is a truly special and light soup that combines the soft, slightly nutty flavor of pattypan squash with the silkiness of cream. Imagine the aroma of freshly cooked, silky soup filling the kitchen, while the toasted croutons add a crispy texture when served. One of the secrets to preparing it is not to overcook the pattypan squash, in order to preserve its delicate flavor and texture. With this recipe, you are guaranteed to make a light and creamy pattypan squash soup at home!
Ingredients for this recipe
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Preparation Steps
1
Peel the pattypan squash, halve it, remove the seeds, and chop into small cubes.
2
Peel the potato and dice it. This will add creaminess and thickness to the soup.
3
Finely chop the onion and garlic.
4
In a pot, melt the butter over medium heat. Sauté the onion and garlic until translucent.
5
Add the pattypan squash and potato, and sauté for a few minutes to allow the flavors to meld.
6
Pour in the vegetable broth and cook over medium heat for 20-25 minutes, or until the vegetables are completely tender.
7
Use an immersion blender to purée the soup until completely smooth.
8
Stir in the heavy cream, then season with salt, black pepper, and nutmeg. Mix well and simmer for another 2-3 minutes.
9
Before serving, let it cool slightly, then garnish with toasted croutons or fresh parsley.
