A Pattypan Soup – The Squash Experiment


The task? Creating something, anything out of the green, vegetable equivalent to a turtle.

The outcome? A steaming bowl of soup. A curry-like Pattypan Squash soup to be exact!

It all started at a friends farm. There I was, standing on the lawn when I was handed a squash. The grower of this squash, knowing about my food blogging, gave me the challenge of finding a use for it. Looking down at it, I knew it was destined for the soup pot.

You know those soups that have just the right mix of spices that they leave you sniffling before running across the living room to grab a tissue? This is one of those soups. A nose un-clogger as I like to say… So before you start eating this soup, make sure you bring the box of tissues a little bit closer. Maybe a lot closer.

I’ve only ever made 2 soups in my lifetime, (I know…it’s shameful…I’ve been too busy making cookies) those being a carrot/potato soup and this soup, so I sure didn’t whip this one up myself. With a little bit of help (okay…maybe a lot of help) from the recipe over on Naturally Ella, this delicious soup was created!

I love the addition of coconut milk to this soup, because it adds that little extra special something that we all need in a soup. The extra bit of paprika sprinkled on top gives it some nice colour and extra goodness as well!

My sister said, “This soup tastes like Chick Pea Curry blended up!” I hope that that was a positive statement…

It’s perfect for a rainy, rainy day and is delicious paired with a good slice of homemade bread or some crackers and hummus.

An altogether warming and…unclogging soup.



Pattypan Squash Soup-slightly adapted from Naturally Ella-makes 4 servings

  • 3 cups cubed pattypan squash, skin removed (about 1 medium sized one)
  • 1 medium sized onion
  • 1/2 cup grated carrot
  • 1 large clove garlic
  • 2 small potatoes, peeled and cubed
  • 1/3 cup white wine
  • 3 cups vegetable broth
  • 1/2 teaspoon each: coriander, turmeric, and paprika
  • 1/2 teaspoon cumin and cinnamon
  • pinch cayenne pepper
  • 1/3 cup coconut milk (plus extra for topping)
  • 1 tablespoon olive oil


Heat olive oil over medium low heat. Add in garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant. Add in squash, carrot, and potatoes- continuing to cook until squash and potatoes being to soften, about five minutes. During this time, begin to add spices. Once vegetables begin to soften, add in white white to deglaze the pan. Finally, pour in vegetable broth, bring to a boil, and reduce then to a simmer. Let simmer until potatoes and squash are soft, 20-25 minutes. (taste a couple times during this to adjust spices to your liking)

Once potatoes are done, use an immersion blender or a regular blender to create a smooth texture in your soup. Return soup back to stove top, stir in coconut milk, and heat again until soup is hot. When ready to serve, place soup in a bowl, spoon 1 tablespoon of coconut milk onto top of soup, and sprinkle a little paprika on top of each.


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