Ingredients
4
4 servings
- •1.75 pounds patty pan squash
- •2 tablespoons olive oil
- •1.5 cups chopped yellow onion
- •1 cup chopped red bell pepper
- •1 cup chopped carrot
- •3 tablespoons red curry paste
- •2 teaspoons smoked paprika
- •1.75 teaspoons kosher salt, divided
- •4 cups low-sodium vegetable broth
- •0.5 cup heavy cream
- •1.5 tablespoons lemon juice
- •0.25 cup roasted and salted pumpkin seeds (pepitas)
- •2 tablespoons chopped fresh parsley
- •1 drizzle olive oil, or to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve soup in wide, shallow bowls with a dollop of lemon cream, a sprinkle of pepitas and parsley, and a drizzle of olive oil.
Nutritional Facts
Per 4 servings
- Calories: 328
- Carbohydrate: 30g
- Fat: 29g
- Fiber: 3g
- Protein: 10g
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