If your evenings look anything like mine—homework on the counter, kids asking what’s for dinner, and a kitchen that somehow looks like a food tornado hit it—then this Creamy Patty Pan Squash Soup is your new best friend.
It’s simple, comforting, and packed with wholesome goodness. Best of all, it doesn’t demand fancy ingredients or endless chopping. Whether it’s a rainy night in Texas or one of those “I just can’t deal” Mondays, this soup wraps you in warmth and calm with every spoonful.
Table of Contents
Why You’ll Love This Creamy Patty Pan Squash Soup
- Quick and family-friendly: Ready in under an hour, even with little ones underfoot.
- Healthy and hearty: Full of natural sweetness from squash and carrots, with no heavy cream needed.
- Flexible: Works beautifully with Patty Pan or Butternut squash.
- Make-ahead magic: Freezes beautifully for future “no-cook” nights.
I first made this soup on a weeknight when my middle kid declared, “Mom, dinner smells like fall!”—and honestly, that was the best compliment a tired mom could get.
What Does Creamy Patty Pan Squash Soup Taste Like?
Imagine the soft, buttery notes of roasted squash blended with the gentle sweetness of carrots and red onions. Add a touch of garlic, thyme, and just the right hint of chili—and you’ve got a soup that’s both creamy and deeply satisfying. It’s comfort food that feels indulgent but keeps your wellness goals intact.
Ingredients You’ll Need for Creamy Patty Pan Squash Soup
The beauty of this Creamy Patty Pan Squash Soup lies in its simplicity — every ingredient serves a purpose, bringing a layer of flavor, texture, or warmth that transforms a humble squash into something downright soul-soothing. Most of these are pantry staples or easy farmers market finds, which means you can pull this together even on a hectic weeknight.
Here’s what you’ll need to create your bowl of creamy comfort:
Patty Pan Squash (2 medium or 1 large)
The star of the show! Patty Pan squash has a soft, buttery flavor that blends into a velvety smooth texture once roasted. If you can’t find Patty Pan at your local market, don’t worry — Butternut squash makes an excellent stand-in. (If you love that naturally sweet, nutty taste, check out my Slow Cooker Butternut Squash Soup for another cozy night option.)
Garlic (4 cloves, whole and unpeeled)
Garlic adds depth and warmth to the soup. Roasting it with the squash brings out a mellow sweetness that perfectly complements the earthy tones of the vegetables. When you blend everything later, those soft roasted cloves melt right into the mix — no chopping needed!
Olive Oil or Coconut Oil (1–2 tablespoons)
Either oil works beautifully here. Olive oil gives that classic Mediterranean aroma, while coconut oil adds a light, tropical undertone. Both help your squash roast to golden perfection and lend a creamy mouthfeel once blended.
Red Onions (2, finely chopped)
Red onions caramelize slightly when sautéed, adding a gentle sweetness that balances the savory squash and stock. If you prefer a milder flavor, yellow onions will do just fine — but red adds a subtle pop of color, too.
Carrots (2, peeled and chopped)
Carrots bring natural sweetness and a soft orange hue that deepens the golden tone of your Creamy Patty Pan Squash Soup. Plus, they’re packed with vitamin A and fiber, making this meal as nutritious as it is delicious.
(If you love veggie-forward soups, my Anti-Inflammatory Veggie Soup with Turmeric is another great way to sneak in more goodness.)
Chicken or Vegetable Stock (2 liters)
This is where the magic happens — your stock forms the flavorful foundation of the soup. For a light and clean version, use vegetable stock. For something richer, go with chicken stock. I often make my own broth in big batches and freeze it in portions — a total lifesaver for busy weeks.
Fresh Thyme (a few sprigs)
Fresh thyme adds that classic earthy fragrance that makes your kitchen smell heavenly while the soup simmers. You can substitute with dried thyme if needed — just use half the amount.
Pro tip: Drop in the thyme sprigs whole while simmering, then fish them out before blending for a cleaner finish.
Chili (to taste)
Add a pinch or two of chili flakes if you like a little kick. It’s optional, but I find that gentle heat makes this Creamy Patty Pan Squash Soup extra cozy on cool evenings. You can also sprinkle chili powder or smoked paprika on top when serving for color and warmth.
Sea Salt and Cracked Black Pepper
Seasoning is everything. Salt helps the squash’s natural sweetness shine, and black pepper adds just the right contrast. Don’t skip tasting as you go — a balanced seasoning is what turns this from “just soup” into “wow, can I have seconds?”
Optional Add-Ins
- Coconut milk or heavy cream: For an extra creamy texture and luxurious flavor.
- Parmesan or nutritional yeast: Adds a little savory depth, especially if you skip dairy.
- Roasted seeds or croutons: For a bit of crunch on top.
Ingredient Highlight: Why Patty Pan Squash Deserves the Spotlight
Patty Pan squash is often overlooked, but it’s an absolute gem in creamy soup recipes. It’s tender, lightly nutty, and has a mild sweetness that pairs beautifully with herbs and garlic. It also cooks faster than denser squashes like pumpkin, which means dinner lands on the table sooner — and that’s a win for any mom juggling homework, laundry, and life.
If you enjoy this flavor, you’ll love exploring my Butternut Squash Apple Soup with Rosemary, which has a similar cozy sweetness but with a fruity twist.
How to Make Creamy Patty Pan Squash Soup
Making this Creamy Patty Pan Squash Soup feels like a mini escape from the weekday rush — a slow, satisfying process that fills your home with the comforting scent of roasted vegetables and herbs. Don’t worry though, it’s not complicated at all. I’ve broken it down step by step so you can follow along, even with little ones tugging at your apron.
Step 1: Prep the Patty Pan Squash
Start by washing your Patty Pan squash thoroughly to remove any dirt. Using a sturdy knife, slice off the ends and then cut the squash in half. Scoop out the seeds with a spoon (they’re edible but a bit tough for soup).
If you plan to use the squash halves as edible soup bowls — a fun presentation trick that kids love — be gentle while scooping. Otherwise, just peel and chop the squash into small, even-sized cubes. This helps them roast evenly and blend smoothly later on.
Tip: If you can’t find Patty Pan squash, don’t skip the recipe — Butternut squash makes a perfect substitute. You can see how I use it in my Butternut Squash Bisque Recipe for another creamy comfort favorite.
Step 2: Roast the Vegetables
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup. Spread the chopped squash, whole unpeeled garlic cloves, and a few sprigs of fresh thyme evenly across the pan.
Drizzle everything with olive oil or coconut oil, then sprinkle with sea salt and cracked black pepper. Give it a gentle toss to coat every piece.
Slide the tray into the oven and roast for about 25–30 minutes, or until the squash is tender, golden, and slightly caramelized on the edges. That caramelization adds a natural sweetness and depth that makes your Creamy Patty Pan Squash Soup taste restaurant-worthy.
Busy Mom Shortcut: You can roast your squash the night before and store it in the fridge. The next day, your soup comes together in half the time — perfect for those after-school chaos evenings.
Step 3: Sauté the Aromatics
While the squash cools a bit, heat 2 tablespoons of olive oil or coconut oil in a large soup pot or Dutch oven over medium heat. Add your chopped red onions and sauté until they soften and turn translucent, about 5–7 minutes.
This step lays the foundation for your soup’s flavor. The gentle sweetness of red onion blends beautifully with the roasted squash later on.
If your kids wander into the kitchen, this is the moment they’ll ask, “What smells so good?” — trust me, it happens every time.
Step 4: Combine and Simmer
Once your onions are fragrant, add your roasted Patty Pan squash, garlic (just squeeze it out of the skins — it’ll be soft and buttery), and pour in the chicken or vegetable stock. Toss in a few more sprigs of thyme for good measure.
Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for 30–40 minutes. This simmering time allows all the flavors — sweet, savory, and herby — to blend into that signature creamy richness.
While it simmers, I often use the downtime to prep lunchboxes or fold a quick load of laundry — mom multitasking at its finest.
If you love slow-cooked soups that practically make themselves, try my Slow Cooker Butternut Squash Soup. It’s another creamy favorite that’s perfect for hands-free cooking.
Step 5: Blend to Creamy Perfection
Once everything is tender, it’s time to make it silky. You can use a hand immersion blender directly in the pot (fewer dishes — always a win) or transfer the soup in batches to a blender.
Blend until smooth and creamy, adjusting the texture by adding a bit more stock if it feels too thick.
If you’re going for that luxurious finish, stir in a splash of cream or coconut milk after blending. This adds richness without overpowering the natural squash flavor.
Jessica’s Tip: Don’t rush this part. The smoother your blend, the more luscious and velvety your Creamy Patty Pan Squash Soup will be. And if your blender makes a bit of a mess? That’s what kitchen towels are for — real life, right?
Step 6: Taste and Season
Before serving, taste your soup and adjust the seasoning. Add more salt, a pinch of chili, or a grind of black pepper as needed. You can even swirl in a spoonful of Parmesan or nutritional yeast for a touch of savory depth.
This is also your moment to customize — want a kick of spice? A drizzle of hot sauce or chili oil can turn this cozy bowl into a bold, flavor-packed dinner.
Step 7: Serve and Enjoy
Ladle the hot soup into bowls (or your hollowed-out Patty Pan halves if you’re feeling fancy). Top each serving with a drizzle of cream, a few fresh thyme leaves, and maybe even a sprinkle of roasted pumpkin seeds for crunch.
Pair it with a slice of warm sourdough or my favorite Broccoli Potato Cheese Soup on the side for a cozy soup night duo that’ll make everyone at the table happy.
And just like that — your Creamy Patty Pan Squash Soup is ready to steal the spotlight. Creamy, nourishing, and just what every busy mom needs after a long day.
Bonus: How to Make It Ahead (Meal Prep Tip)
This soup freezes beautifully. Let it cool completely, then pour into airtight containers or freezer-safe bags. Freeze for up to 3 months. When you need a quick dinner, thaw overnight in the fridge and warm gently on the stove.
It’s like having a little jar of comfort waiting for you whenever life gets hectic.
Tips and Tricks for Perfect Creamy Patty Pan Squash Soup
- Double batch it: Make extra and freeze half for a stress-free dinner later.
- Kid-friendly hack: Skip the chili and add a sprinkle of Parmesan instead.
- No squash? No problem: Substitute with Butternut squash or even sweet potatoes.
- Smooth texture secret: Don’t rush the blending—it makes all the difference.
- Storage tip: Keeps up to 4 days in the fridge or 3 months in the freezer.
Storage Instructions
Cool completely before storing. Pour into airtight containers or freezer bags. Thaw overnight in the fridge and reheat gently on the stove. It tastes even better the next day as the flavors deepen!
FAQs
Q: Can I make this soup vegan?
Absolutely! Just use vegetable stock and coconut milk instead of cream.
Q: How can I make it spicier?
Add a pinch of cayenne or top with chili flakes when serving.
Q: Can I freeze it?
Yes! It freezes beautifully and makes for quick reheats on busy nights.
Q: Can I serve it to toddlers?
Yes—just skip the chili and blend extra smooth.
Conclusion
When life feels like a balancing act between errands, work, and family chaos, a pot of Creamy Patty Pan Squash Soup is like pressing pause. It’s wholesome, rich, and nourishing—proof that a busy mom can still make something beautiful and satisfying without spending all evening in the kitchen.
So grab your pot, roast that squash, and let your kitchen fill with the kind of warmth only homemade soup can bring.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Patty Pan Squash Soup – Quick, Creamy, and Nourishing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Patty Pan Squash Soup is a creamy, comforting dish full of roasted flavor. Made with sweet squash, red onions, carrots, and garlic, it’s blended to silky perfection and finished with thyme and optional cream. A delicious soup that’s perfect for chilly days or creative presentations using hollowed squash bowls.
Ingredients
- 2 medium or 1 large Patty Pan squash (or substitute with Butternut squash)
- 4 garlic cloves
- 1–2 tablespoons olive oil or coconut oil
- 2 red onions, finely chopped
- 2 carrots, peeled and chopped
- 2 litres chicken or vegetable stock
- Fresh thyme
- Chilli to taste
- Sea salt and cracked black pepper
- Optional: cream for serving
Instructions
1. Preheat oven to 190°C (375°F).
2. Peel the Patty Pan squash and cut in half to remove seeds. If using as bowls, scoop out carefully to preserve shape.
3. Cut squash into small chunks and place on a baking tray with whole, unpeeled garlic cloves and sprigs of fresh thyme. Drizzle with olive oil.
4. Roast for about 25 minutes until the squash is golden, soft, and caramelized. Let cool slightly.
5. Season with sea salt, cracked black pepper, and optional spices like Cajun seasoning, mixed herbs, or chilli.
6. In a large pan, heat 2 tablespoons of olive oil or coconut oil. Sauté the red onion until soft.
7. Add the chopped carrots, roasted squash, garlic (squeezed from skins), and stock to the pot. Simmer for 30–45 minutes.
8. Blend the soup using an immersion blender or transfer in batches to a blender. Blend until smooth.
9. Serve hot with a swirl of cream and a sprinkle of fresh thyme leaves.
10. Optionally, ladle soup into hollowed out squash for a creative presentation. Great for freezing in batches or in ice cube trays for baby portions.
Notes
Patty Pan squash can be replaced with Butternut squash for similar results.
Roasting the garlic unpeeled creates a mellow, sweet flavor—just squeeze from the skins after baking.
Experiment with spice blends like Cajun or smoked paprika for a kick.
To make it vegan, use vegetable stock and skip the cream or use a dairy-free alternative.
Freeze leftovers in airtight containers or in cubes for easy portioning.
