This Pattypan Squash Soup is the right autumn Squash, like the Pattypan, that has a hard skin but has a rich and robust sweetness. Pattypans have denser flesh than the summer varieties and give and extra flavour when complemented by garlic, spices or fresh herbs like here at laclassedecuisine.com !
First, please find hereunder the different ingredients you will need to make the Pattypan Squash Soup that serves 4 with a cooking time of 20 minutes
- 1 Pattypan squash or 4 to 5 Parsnips is you do not find a Pattypan
- 1 litre (4 cups) water
- 2 cubes vegetable broth
- 1 can of unsweetened condensed milk or evaporated milk
- parsley – basil – salt and pepper
Now you will need to follow the few steps to make the Pattypan Squash Soup
Start by Washing and cutting the squash into cubes that you have to peel.
Put the diced squash in a large saucepan with water and 2 cubes of vegetable broth, Salt and pepper. Cook about 20 minutes or until tender.
Then, off the heat, add the condensed milk, and the different fresh herbs. Blend until smooth with a hand blender or an electric blender. Check the seasoning and serve hot with some nice sourdough toasted bread.
Alternatively, you may also serve this soup cold having made it in advance and refrigerated for several hours.
