With last week’s huge pattypan squash taking up too much space in my vegetable drawer, I was pretty eager to use it up. From what I had heard about large pattypans, they aren’t very flavorful. I wanted to do something simple with it, but I also wanted it to be the star of the show. Was that possible?
Indeed, it is. This simple soup allowed the squash to play a key role and not be overpowered by using simple ingredients to accompany it.
Creamy Squash Soup
1 large pattypan and 1 large summer squash, halved, seeded
1 large onion, chopped
4 cups vegetable broth
1 1/2 cups cashew cream
2 T butter
salt and pepper to taste
chives for garnish
Preheat oven to 400 degrees F. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add the stock and cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
Puree the soup in a blender, food processor or using a stick blender. Season with salt and pepper to taste and serve.