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.