Delicious Zucchini and Pattypan Squash Soup

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AuthorOrganic_ashleyCategory, , DifficultyIntermediate

A nice simple recipe that I made with a few ingredients from my Organicslive box this week that featured a massive zucchini with really cool yellow pattypan squash.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 1 large organic zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
 2 organic yellow pettypan squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
 1 thinly sliced medium organic onion
 3 cups organic chicken broth
 2 teaspoons fresh basil, minced
 1 homegrown habanero pepper
 1 teaspoon salt and freshly ground pepper
 3 cups whipping cream
 1/4 cup olive oil
 1/4 cup flour
 1/4 cup homegrown red kale
 1 large organic garlic clove
1

Heat oil in heavy large saucepan over medium-low heat.

2
3

Add onions and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.

4
5

Add flour and stir 3 minutes.

6
7

Add zucchini, habanero pepper and pattypan squash and cook until softened, stirring frequently, about 5 minutes.

8
9

Stir in stock,heavy cream, basil.

10
11

Reduce heat and simmer 20 minutes.

12
13

Allow soup to cool, puree in blender.

14

Season with salt and pepper, (red kale optional) to taste and serve immediately.

Ingredients

 1 large organic zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
 2 organic yellow pettypan squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
 1 thinly sliced medium organic onion
 3 cups organic chicken broth
 2 teaspoons fresh basil, minced
 1 homegrown habanero pepper
 1 teaspoon salt and freshly ground pepper
 3 cups whipping cream
 1/4 cup olive oil
 1/4 cup flour
 1/4 cup homegrown red kale
 1 large organic garlic clove

Directions

1

Heat oil in heavy large saucepan over medium-low heat.

2
3

Add onions and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.

4
5

Add flour and stir 3 minutes.

6
7

Add zucchini, habanero pepper and pattypan squash and cook until softened, stirring frequently, about 5 minutes.

8
9

Stir in stock,heavy cream, basil.

10
11

Reduce heat and simmer 20 minutes.

12
13

Allow soup to cool, puree in blender.

14

Season with salt and pepper, (red kale optional) to taste and serve immediately.

Delicious Zucchini and Pattypan Squash Soup
IngredientsDirections
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