Saturday, September 20, 2014

Roasted and Curried Pattypan Squash and Corn Soup

My neighbor Gloria brought me by several pattypan squash from her family's garden.  I have always thought they were visually appealing, but I had not cooked with them before.  I used that time to do some lab work and decided on a soup, composed of the roasted product and a few other simple and complimentary ingredients like curry and corn.  The pattypans have a flavor reminiscent of corn and smells like corn when it cooks.  The curry adds a subtle and complex element to the flavor profile.  This recipe is relatively inexpensive to prepare and was received well by the family.  This soup, paired with a green salad or sandwich makes for a fabulous light lunch or alone for a first course for dinner.
Recipe:
1 1/2 c. roasted pattypan squash
15 oz. frozen whole kernel corn, thawed or fresh
1/2 c. Vidalia onion, small dice
2 tbsp. butter
1 soft chicken bouillon cube, optional
1 bay leaf
2 c. 2% milk
1 tbsp. sherry peppers sauce
1 tbsp. fish sauce
2 cloves garlic, pressed or finely minced
2 tsp. curry powder
2 tbsp. fresh chopped parsley
SPST
olive oil for drizzling
Preheat oven to 400*F.
Cut squash in half crosswise, and place on a roasting pan.
Drizzle with olive oil and SPST.
Roast until tender, about 25 minutes.
Remove from oven and let cool enough to handle.
Scoop out seeds and center membrane, discard.
Place pulp in medium bowl and cream w/immersion blender or use a food processor.
Place in strainer and drain for 10 minutes to rid of excess water.
Over medium high heat in a heavy bottomed vessel, melt butter and drizzle in a little olive oil.
Once hot, add onions, bouillon and bay leaf..
Cook for several minutes until onions are translucent.
Add squash and milk , reduce heat to medium.
Heat to a slight boil, then reduce to a simmer.
Add sherry peppers, fish sauce, garlic and curry powder
Simmer 5 minutes and remove bay leaf.
Blend again until smooth.
Stir in corn and parsley and SPST
Continue simmer until corn heats through, about 5 minutes.
Serves 4-6.
Garnish with parsley sprig and drizzle with olive oil if desired.
NOTE:  Fresh corn may be roasted along with squash to add to depth of the flavor profile and may be done ahead of time for efficiency.

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