Curried Patty Pan Squash Soup

1 . Stage

Trim stem ends from squash and coarsely chop squash. Heat olive oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables are beginning to soften, about 5 minutes.

2 . Stage

Add broth, cover, and bring mixture to a boil. Turn heat to medium and allow mixture to simmer, stirring occasionally, until vegetables are very soft, about 15 minutes.

3 . Stage

Remove from heat. Use an immersion blender to blend soup until smooth. If using a blender, pour soup into a blender in batches. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat process with remaining soup.

4 . Stage

Beat cream, lemon juice, and remaining salt with a hand mixer fitted with a whisk attachment in a small bowl on high speed until soft peaks form, 45 seconds to 1 minute.

5 . Stage

Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.