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Cream Of Patty Pan Squash And Sweet Corn Soup

Creamy Patty Pan Squash and Sweet Corn Soup! Roasted squash and corn blended with aromatic spices, perfect for a cozy fall evening. Make now and savor the flavor!

Cozy up with a warm and comforting bowl of Cream of Patty Pan Squash and Sweet Corn Soup. This velvety smooth soup is a symphony of flavors, combining the sweetness of caramelized squash, fresh corn, and a hint of spice, all blended together in perfect harmony.

Ready Time

50 mins


7 servings


  • 1 medium patty pan squash, about 2 pounds
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 cup sweet corn kernels, fresh or frozen, thawed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half, optional
  • Fresh cilantro or chives, chopped, for garnish


Preheat your oven to 400°F (200°C).

Cut the patty pan squash in half lengthwise and scoop out the seeds.

Place the squash on a baking sheet, cut side up, and dot the top with 1 tablespoon of unsalted butter.

Roast in the oven for about 45 minutes, or until the squash is tender and caramelized.

Let it cool.

Scoop the roasted squash flesh into a blender or food processor and puree until smooth.

Set aside.

In a large pot, melt the remaining 1 tablespoon of butter over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the sweet corn kernels, sugar, salt, and black pepper to the pot.

Cook for 2-3 minutes, stirring occasionally, until the corn is slightly tender.

Pour in the chicken or vegetable broth and bring the mixture to a boil.

Reduce the heat to low and simmer for 10-15 minutes, or until the soup has thickened slightly.

Stir in the pureed squash and cook for an additional 2-3 minutes, until heated through.

Use an immersion blender to puree the soup until smooth, or allow it to cool and puree in a blender or food processor.

If desired, stir in the heavy cream or half-and-half to add a rich and creamy texture.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with chopped fresh cilantro or chives.

Serve warm and enjoy!


Roasting the patty pan squash brings out its natural sweetness, so don’t skip this step! Make sure to let it cool completely before scooping out the flesh and pureeing it. If using frozen sweet corn, thaw it first and pat dry with paper towels to remove excess moisture.

For a lighter version, omit the heavy cream or half-and-half or substitute with a non-dairy alternative.

If you don’t have an immersion blender, let the soup cool and puree it in a blender or food processor in batches. This soup freezes well, so feel free to store it in airtight containers for up to 3 months.

Nutrional Value

  • Calories: 242
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 40mg
  • Sodium: 450mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 4g
Cream Of Patty Pan Squash And Sweet Corn Soup
Cream Of Patty Pan Squash And Sweet Corn Soup

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