Cream of Patty Pan Squash and Sweet Corn Soup

Name: Cream of Patty Pan Squash and Sweet Corn Soup
Total time: 625
Yield: 8
Ingredients: 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

Recipe by Terri Goodwin from allrecipes.com

Dinner 10 Hr. 25 Mins.

Ingredients

8 servings

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1 cup dried navy beans
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1 large sweet onion (such as Vidalia®), diced
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2 cloves garlic, minced
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6 cups low-sodium vegetable broth
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1 teaspoon hot (Madras) curry powder

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1 teaspoon lemon balm
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¼ teaspoon ground white pepper
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1 pinch cayenne pepper
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3 ½ cups patty pan squash, diced
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3 cups fresh corn kernels

Instructions

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.