Are you sick of hearing about my garden squash yet? Hope not, because today I'm sharing a recipe for roasted pattypan squash soup! Light, delicious and easy! What more could you ask for?
I picked this bad boy yesterday. I photographed him next to a Sharpee so you can see just how large he really is! (Methinks someone's been hitting the steroids while I sleep.)
Roasted Patty-Pan Squash Soup (serves 4)
About 1 lb squash (any variety will do) remove seeds
1/2 yellow onion
cilantro (1 tablespoon) + more for garnish
olive oil (1 tablespoon)
curry powder (1 teaspoon)
veggie brother (3 cups)
1/4 cup fage yogurt
Set oven to Roast.
Slice squash open and remove seeds using a spoon. Clean and set seeds aside for later.
Slice the squash in half and open up both sides, face down on the foil.
Roast for about 15 - 20 minutes (check periodically to make sure it's not burning)
Chop the squash, onion and cilantro together. Transfer to a stock pot. Using a bit of olive oil, saute the blend together for about 5 minutes. Add spices (salt, pepper, curry powder, turmeric) to the pot. Then add the veggie broth. Simmer everything for 20 minutes. If the stock seems to be dwindling, add some water.
While you're simmering, lie the seeds out on some aluminum foil. Sprinkle with salt, pepper and turmeric.
Place the foil on a baking sheet and place in the over to roast (15 minutes should do the trick, but keep checking so you don't burn the seeds.)
I like silky soup, so I would blend down the whole shebang before eating it. But if you prefer more texture, you could leave it chunky.
To add to the soup before serving:
a generous squeeze of lemon, another sprinkle of turmeric, a dollop of fage yogurt, a helping of roasted seeds atop the yogurt and a sprig of cilantro.