What's better than a quick, simple and seasonal soup? That's exactly what we've got for you here - a creamy soup from patty pan squash. It's great on a cooler summer day or in autumn, because it warms you up and fills you up. You can top it with homemade croutons or crackers for a nice crunch, or serve it with a piece of bread.
Nutrition (1 serving)
- 280 kcal
- 18 g carbohydrates
- 22 g fats
- 4 g protein
Per 4 portions
- 1 kg of pattypan squash
- 1 onion
- 2 cloves garlic
- 1 l vegetable broth
- 200 ml double cream 30%
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 pinch nutmeg
- chive
Instructions
-
Peel and dice the squash. Finely chop the onion and slice the garlic.
-
Heat olive oil in a saucepan. Add the onion and garlic and saute until translucent and soft, about 5 minutes.
-
Add the diced squash and mix. Pour in the stock, add salt, pepper and a pinch of nutmeg.
-
Bring it to a boil, then turn the heat down and simmer for 20‑25 minutes, until the squash is tender.
-
Once soft, use a stick blender and mix it until smooth. If you don't have a stick blender, you can use a kitchen blender and work in batches if needed.
-
Add the double cream and mix some more. If it's too thick, you can add more stock or water. Cook it for a couple more minutes.
-
Pour it into bowls and garnish with fresh herbs.
