Pattypan summer squash is growing as well as all of the other varieties of summer squash in Tom's garden this year. And the days are getting shorter and the temperatures cooler, prompting me to make hot soups, which can only mean one thing....the forbidden four letter f-word has arrived. Don't get me wrong. I love the colors and the decreased humidity of this season. But I am not ready to bid goodbye to the summer sultry heat. Summer visits Duluth for such a short time, that I grasp it tightly each day it is here. But now it is time to harvest the summer squash, signifying the end of the season.
This particular soup is from the blog of Naturally Ella. The only modification I needed to make was to substitute coconut oil for the olive oil. The combination of spices coriander, turmeric, paprika, cumin, mustard powder, and cinnamon was subtle but exquisite, giving it a mid-eastern flavor.
Any type of summer squash could be used for this soup. This is just the type I needed to use today. If you aren't familiar with pattypan summer squash you may have passed them up at your local farmers' market, not recognizing them or knowing what to do with them. They have a strange shape, and either a pale green or golden yellow skin. Other names for this variety of summer squash include scallopini, sunburst, white squash, or button squash. Nutritionally, they have a lot going for them, according to Organic Authority. They are an excellent source of vitamin C and manganese, as well as a good source of magnesium, vitamin A, folate, fiber, potassium, copper, riboflavin, and phosphorous.
1 Tablespoon coconut oil
6 cups cubed pattypan summer squash (no need to peel it)
1/2 cup chopped yellow onion
1/4 cup chopped carrot
1 clove garlic, minced
1 cup cubed, peeled raw potatoes
1/4 cup white wine
2 cups vegetable broth (I used Pacific Organic Vegetable Broth)
1/4 teaspoon each: coriander, turmeric, and paprika
1/8 teaspoon each: cumin, mustard powder and cinnamon
pinch cayenne pepper, if desired
1/4 cup lite coconut milk
In a medium pot, heat oil over medium low heat. Add the garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant. Add the squash, carrot and potatoes- continuing to cook until squash and potatoes begin to soften, about five minutes. During this time, begin to add spices. Once vegetables begin to soften, add the white wine to deglaze the pan. Finally, pour in the vegetable broth, bring to a boil, and reduce heat to a simmer. Let simmer until potatoes and squash are soft, 20 - 25 minutes.
Once potatoes and squash are done, use an immersion blender to puree. Return the soup back to the stove top, stir in the coconut milk, and heat again until the soup is hot. When ready to serve, place soup in a bowl, a sprinkle a little paprika on top of each. The original recipe also suggested swirling a tablespoon of additional coconut milk onto the top of the soup.
Nutrition per serving:
Servings per recipe: 5
Serving Size: 1 cup
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 225 mg
Total Carbs: 13 g
Dietary Fiber: 3 g
Protein: 3 g