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Delightful pattypan soup

Featured in Big pots of steaming, hearty soup.

A comforting autumn soup that pairs the tender taste of pattypan squash with the nuttiness of hazelnuts. Super easy and satisfying.
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alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:43 GMT
A bowl of creamy squash soup topped with nuts, olive oil, paprika, and a parsley leaf. Pin it
A bowl of creamy squash soup topped with nuts, olive oil, paprika, and a parsley leaf. | Tasteofsavor.com

The patty pan squash is a delightful autumn vegetable that transforms into a silky smooth soup. This recipe combines its natural sweetness with rich hazelnuts for a sophisticated yet comforting dish that's perfect for cool evenings.

Creamy Hazelnut Patty Pan Squash Soup

Sometimes the simplest combinations yield the most memorable results. This velvety soup showcases the delicate flavor of patty pan squash, elevated by ground hazelnuts that add depth and a subtle nutty finish.

Essential Ingredients

  • 1 medium patty pan squash The foundation of our soup
  • 200ml heavy cream For luxurious texture
  • 1 garlic clove Adds gentle savory notes
  • 2 shallots For aromatic sweetness
  • 50g ground hazelnuts The key to this soup's unique flavor
  • 50-100ml milk For adjusting consistency
  • Five peppercorn blend Provides complex seasoning
  • Salt and pepper To taste

Preparation Method

Initial Preparation
Clean the patty pan squash thoroughly and cut into chunks. Remove seeds and cook in boiling water for 20 minutes until tender.
Texture Choice
Drain the squash and consider peeling for smoother results. Transfer to blender.
Creating the Base
Combine with cream, minced garlic, diced shallots, ground hazelnuts and milk. Season with salt and pepper.
Blending
Process until smooth, adding reserved cooking liquid if needed to reach desired consistency.
Finishing
Serve in warmed bowls with freshly cracked five peppercorn blend.
Un bol de crème de noix, parsemé de morceaux de noix et de graines, avec une cuillère rose. Pin it
Un bol de crème de noix, parsemé de morceaux de noix et de graines, avec une cuillère rose. | Tasteofsavor.com

Professional Tips

For enhanced flavor, garnish with home-toasted hazelnuts and a drizzle of hazelnut oil. The squash skin can be left on for rustic texture, but ensure thorough blending for the smoothest results.

Frequently Asked Questions

→ Do you need to peel the pattypan squash before cooking?
Nope, it’s easier to peel the skin after cooking when the squash is soft.
→ Can you leave the skin on when blending the soup?
While the skin adds a nutty hint, skipping it creates a smoother texture without the graininess.
→ How do you make the soup thicker or thinner?
You can change the texture by adding more milk or some of the leftover cooking water based on how creamy you want it.
→ How can you tell when the pattypan is ready?
When a knife slides easily through the flesh, you’ll know it’s done cooking.
→ Can you prepare this soup ahead of time?
It’s best served fresh to enjoy its creamy consistency and warm flavors. Reheating might slightly change its texture.

Creamy pattypan soup

This silky soup blends the mild taste of pattypan squash with the nutty flavor of hazelnuts, plus some garlic and shallots for a rich kick.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (4 bowls)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 1 squash (pâtisson).
02 1 garlic clove, chopped up.
03 50 g hazelnut powder.
04 A mix of 5 peppercorns.
05 2 shallots.
06 20 cl of half-thick cream.
07 Salt.
08 Pepper.
09 5–10 cl milk (adjust as preferred).

Instructions

Step 01

Boil a pot with plenty of water. Wash the squash well, pat it dry, and slice it into big sections. Scoop out the seeds.

Step 02

Drop the squash pieces into the boiling water. Cover the pot and let it cook for about 20 minutes.

Step 03

Check if it’s cooked through by poking it with a knife. Peel off the skin, then place the soft flesh into a blender.

Step 04

Throw in the cream, the finely chopped garlic and shallots, the hazelnut powder, and some milk. Add salt and pepper to taste.

Step 05

Serve it warm in bowls. Sprinkle a bit of the 5-pepper mix on top for decoration.

Notes

  1. The skin of the squash makes the hazelnut flavor stand out more but can leave some annoying little bits in the soup.
  2. If you want a less creamy texture, use some of the cooking water instead.

Tools You'll Need

  • Pot with lid.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (hazelnuts).
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 14 g
  • Total Carbohydrate: 12 g
  • Protein: 4 g