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

French Curry


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.


French Curry (a.k.a. Vadouvan) from MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt is
a favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen

City of New Orleans



Spicy and robust, Louisiana

cuisine has a distinct

character all its own. Our

City of New Orleans blend reflects that character perfectly. Use in jambalaya, gumbo, etoufee, shellfish, rice, beans, remoulades, and more.

City of New Orleans Cajun Seasoning by MorningStar Kitchen
White Peppercorns
The pepper of choice in
most European kitchens, white
peppercorns are released
from their outer black shell by soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen