Cream of Patty Pan Squash and Sweet Corn Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Cream of Patty Pan Squash and Sweet Corn Soup

1. Dried navy beans - 1 cup
2. Sweet onion (such as Vidalia®), diced - 1 large
3. Garlic, minced - 2 cloves
4. Low-sodium vegetable broth - 6 cups
5. Hot (Madras) curry powder - 1 teaspoon
6. Lemon balm - 1 teaspoon
7. Ground white pepper - ¼ teaspoon
8. Cayenne pepper - 1 pinch
9. Patty pan squash, diced - 3 ½ cups
10. Fresh corn kernels - 3 cups

How to cook deliciously - Cream of Patty Pan Squash and Sweet Corn Soup

1. Stage

Place dried navy beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

2. Stage

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.

3. Stage

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.

4. Stage

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.