Patty Pan Squash Soup

 

Patty pan squash is my absolute favorite! Perhaps I just like saying "patty pan"! This is Christine's recipe. I like to serve with Lundberg Wild Rice Blend on top. 1/4 cup of cooked rice per serving. Finishing salt and sprinkle with cashew dukkah. Dukkah is a mixture of cashews, black pepper, sesame seeds, cumin, sumac, oregano, salt & thyme. A great topper for almost everything...

Ingredients:

• 5 medium size patty pan squash, cut into cubes
• 1 large yellow onion, cut into cubes
• 4 teaspoons fresh garlic, chopped
• 1 large yukon gold potato, cut into cubes
• EVOO or ghee, to cover pan
• 1-2 tablespoons curry powder, store bought or on blog (Madras Curry Powder label: spices 3/6/2013)
• 2 large slices jalapeno pepper
• cilantro, I have frozen in cubes in freezer, to taste
• 1 32 ounce box chicken stock
• 1/2 can of full coconut milk
• salt and pepper, to taste 
• Lundberg Wild Rice Blend ( Preheat oven to 350-degrees. Rinse rice, saute in 1 tablespoon ghee, add 1 3/4 cup water. Bring to a boil, cover with lid. Place in oven for 47 minutes. Add salt & pepper to taste.

Directions:

Heat EVOO or ghee (I use both) in a large stock pan. Enough to cover the bottom of the pan. 

Add the onion and cook till softened. Add the patty pan, potato and garlic and saute for 3-4 minutes. Add the garlic, jalapeno and the curry powder.

Add the stock, salt and pepper. Simmer till vegetables are soft. About 17 minutes.

Process with an immersion blender till smooth and add the coconut milk. Adjust seasonings of curry, salt and pepper.