Curried Patty Pan Bisque
Yield: 8-12 Servings
6-8 Medium Patty Pan Squash
2 Medium Yellow Onions,
2 Large Granny Smith Apples
3 Tablespoons Olive Oil
1 Tablespoon French Curry
1 ½ Teaspoon City of New Orleans Seasoning
1 ½ Teaspoon French Grey Sea Salt
1 ½ Teaspoon Whole White Peppercorns
2 Cups Water
1/2 Cup Canned Coconut Milk
This recipe came to be late one summer when we had a banner crop of Patty Pan squash. Patty Pans are so beautiful that they could almost be considered a delicacy. But during this particular summer, we had so many of them we didn’t quite know what to do with all of them. This soup is really beautiful. You can ‘dress it up’ or ‘dress it down,’ depending on who’s going to be eating it. For candlelight dinners, we recommend pureeing it until silky smooth, then decorating it on top with swirls of coconut milk and a sprinkling of the French Curry. For family suppers, we suggest that you puree it, but not so smoothly. Then garnish it with toasted croutons. Either way, this one is bound to please everyone!
Preheat oven to 375 degrees.
Roughly chop squash, removing seeds in the process. Peel and roughly chop onions and apples. Place all three in a large roasting pan. Add olive oil and seasonings, toss to combine, and roast in preheated oven until onions and squash have begun to brown slightly (about 30-40 minutes).
Remove pan from oven, add water, and toss with other ingredients. Return the pan to oven and continue roasting for another hour.
Allow mixture to cool for 20-30 minutes. Then puree until creamy smooth in blender or food processor. Place pureed blend in a large saucepan placed over medium low heat. Test for seasonings and adjust as desired. Add coconut milk, stir to combine and reheat mixture to desired heat before serving.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
A balanced, complex blend of
classic French herbs and
traditional Indian curry, this
seasoning is a must-have for every
Home Chef. Warm and savory, it makes a rich addition to poultry and meats, soups, legumes, grains, and more.