On the rainy night of Friday, August 2nd, I wanted to make a hot soup. I decided on fresh pattypan squash soup. We grew the pattypan squash was right in our garden! If you’ve ever grown squash before, you know that one plant makes a lot of squash, so soup is a good way to use a bunch of it all at once.
We started by chopping squash and one zucchini and cooking them in half and half and some stock. Then we sauteed some onions and added it to the cooked squash. After about 10-15 minutes, we put it in a blender and blended it smooth. It can be tricky to blend stuff that’s hot, so we started the blender with nothing in it and added the vegetables a little bit at a time. We returned it to the stove and added some cheddar cheese.
The soup tasted a bit bland, so we added our own ideas to the recipe. We used more cheese than the recipe called for. We also added chili flakes, and seasoned it with salt and pepper. We talked about adding other things next time we try to make it, like a sauteed jalapeno and some bacon. It is a great summer dish, if you happen to get a rainy August night like we had.