PattyPan Squash Soup

Prep. Time: 10 min - Cook Time: 45 min - Total Time: 55 min - Yield: 6 servings

Ingredients

• 2 tbsp. olive oil

• 2 tbsp. butter (margarine)

• 1/2 large white onion, minced

• 2 green onions, minced

• 4 clove garlic, minced

• 1 tbsp. grated fresh ginger

• 1 cup celery, chopped

• 4 cups finely diced yellow summer squash (pattypans)

• 2 cups low-sodium vegetable broth

• 1 can coconut milk

• 1/4 cup dry white wine (Pinot Grigio or Sauv. Blanc.)

• 1 lime, juiced

• 2 tsp. nutmeg

• 1 bay leaf

• 12 basil leafs

• Pinch cayenne pepper

• Salt to taste

Toppings:

• Cilantro, minced

• Chilli flakes

• Greek yogurt (as alternative use a vegan yogurt)

• Chopped fresh parsley and thyme (optional)

• Roasted pepitas (e.g. pumpkin seeds)

Instructions

1. Sauté garlic cloves, yellow and green onions in olive oil and butter in a saucepan. Season with salt and pepper.

2. Stir in the patty pans, and cook until the patty pans begin to soften.

3. Add the rest of the soup ingredients and let it boil for 30 minutes.

4. Drop the bay leaf.

5. Blend the soup in a blender and add salt and pepper to taste.

6. To serve sprinkle with topping ingredients on the top.

7. Enjoy :)