Melissa Davis
@davisflowmelissa
Creamy Patty Pan Squash and Sweet Corn Soup
This delightful soup combines the sweetness of fresh corn with the unique flavor of patty pan squash, creating a creamy and comforting dish that's perfect for any season. The addition of navy beans adds protein and heartiness, making it a satisfying meal on its own.
Details
- Cuisine:american
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:7
Recipe Information
- Prep time25 min.
- Cook time2 min.
- Total time27 min.
- Servings8
Ingredients
- 1 cup
- 1
- 2 cloves
- 6 cups
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1 pinch
- 3 1/2 cups
- 3 cups
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Patty Pan Squash and Sweet Corn Soup.
Step 1
Soak the dried navy beans in a large container with several inches of cool water for 8 hours or overnight. Drain the beans before cooking.
Step 2
In a large pot, heat 2 to 3 tablespoons of water over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and add more water if needed; cook for an additional 2 minutes.
Step 3
Pour in the vegetable broth and add the pre-soaked navy beans, curry powder, lemon balm, white pepper, and cayenne pepper. Bring the mixture to a boil.
Step 4
Once boiling, reduce the heat to medium-low and let it simmer until the beans are nearly tender, about 1 hour.
Step 5
Add the diced patty pan squash to the pot and return to a gentle boil. Continue to simmer until both the squash and beans are tender, approximately 30 more minutes.
Step 6
Allow the soup to cool slightly, then use an immersion blender or transfer to a blender to puree until smooth and creamy.
Step 7
Stir in the fresh corn kernels and adjust the seasoning to taste. Heat the soup to a slow boil, then reduce to a simmer. Cook until the corn is tender, about 10 minutes.