Ingredients:

• 8 cups unpeeled patty pan, cubed
• 4 garlic cloves, chopped
• 3 Tbsp canola oil
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 medium carrot, diced
• 2 tsp freshly ground black pepper, divided
• 1/4 tsp turmeric
• 1/4 cup fresh basil, chopped
• 2 Tbsp fresh parsley, chopped
• 1/4 cup Feta cheese OR sour cream

Directions:

1. Dice the squash and set aside.
2. Chop the garlic and set aside.
3. In a large saucepan or small stock pot, heat the canola oil over medium heat.  Add the garlic and cook, stirring frequently for 1 minute.
4. Add the flour, stir to combine and continue cooking for 1 minute.  Stir for the entire minute.
5. Slowly whisk in the broth and continue to whisk until well blended.
6. Add the squash, carrot, 1 tsp pepper and turmeric.  Stir to combine.  Your broth will not cover all of the squash and this is fine.  The squash will release moisture.
7. Cover the pot and bring to a boil.  Reduce heat and simmer until the carrots are tender.
8. Remove from heat and use an immersion blender to puree until smooth. Alternately you can puree in a food processor or blender but you may want to allow the soup to cool slightly.
9. Return to heat, stir in basil and parsley.
10. Serve garnished with Feta cheese or sour cream and the additional pepper.  The cheese is important as it gives the soup a bit of salt.

Storage:

Keep in a sealed container in the fridge for 3-5 days or in the freezer for up to 3 months.

Notes:

If you are going to freeze the soup, for best flavour, I suggest adding the fresh herbs after you’ve thawed and reheated.

Do you have extra zucchini?  I have successfully made this soup with 4 cups of cubed patty pan and 4 cups of cubed zucchini.