Cream Of Patty Pan Squash And Sweet Corn Soup Recipes

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CREAM OF PATTY PAN SQUASH AND SWEET CORN SOUP



Cream of Patty Pan Squash and Sweet Corn Soup image

Vegan, salt-free, oil-free, gluten-free, dairy-free soup. These cute little patty pan squash grow so quickly and are plentiful on the vines. I'm always looking for ways to incorporate them into our meals but also to highlight how unique, creamy, and flavorful they are. This soup is both nutritious and delicious. A family favorite! Serve with a pinch of cayenne or paprika (if you like milder) and green onions.

Provided by Terri Goodwin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h25m

Yield 8

Number Of Ingredients 10

1 cup dried navy beans
1 large sweet onion (such as Vidalia®), diced
2 cloves garlic, minced
6 cups low-sodium vegetable broth
1 teaspoon hot (Madras) curry powder
1 teaspoon lemon balm
¼ teaspoon ground white pepper
1 pinch cayenne pepper
3 ½ cups patty pan squash, diced
3 cups fresh corn kernels

Steps:

  • Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary; saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne; bring to a boil.
  • Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly; use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
  • Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 34.8 g, Fat 1.3 g, Fiber 8.3 g, Protein 8.7 g, SaturatedFat 0.2 g, Sodium 162.5 mg, Sugar 4.4 g

CORN AND SQUASH SOUP



Corn and Squash Soup image

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.

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