Cream of Patty Pan Squash and Sweet Corn Soup recipe
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Ingredients
- 1 cup dried navy beans 1 large sweet onion (such as Vidalia®), diced 2 cloves garlic, minced 6 cups low-sodium vegetable broth 1 teaspoon hot (Madras) curry powder 1 teaspoon ¼ teaspoon ground white pepper 1 pinch cayenne pepper 3 ½ cups patty pan squash, diced 3 cups fresh corn kernels
Nutrition Info
- 171.8 caloriescarbohydrate: 34.8 gcholesterol: : -fat: 1.3 gfiber: 8.3 gprotein: 8.7 gsaturatedFat: 0.2 gservingSize: -sodium: 162.5 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Cream of Patty Pan Squash and Sweet Corn Soup
Directions
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Place dried navy beans into a large container and cover with several inches of cool water, let soak, 8 hours to overnight. Drain.
Heat 2 to 3 tablespoons of water in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and more water if necessary, saute for 2 minutes. Add vegetable broth, pre-soaked beans, curry powder, lemon balm, white pepper, and cayenne, bring to a boil.
Reduce heat to medium-low and simmer until beans are nearly tender, about 1 hour. Add squash to the simmering beans and bring back to a very slow boil. Simmer until squash and beans are tender, about 30 minutes more. Allow to cool slightly, use an immersion blender or transfer to a blender to blend until soup is smooth and creamy.
Add corn to the pot and adjust seasoning as necessary. Heat to a slow boil and then reduce to a simmer. Continue to simmer until corn is tender, about 10 minutes.