Ingredients :

2lbs. Patty Pan Squash, peeled and cubed

1 Large Yellow Onion

2 Carrots

1 Large Potatoes, peeled and cubed

1/2 Cup White Wine

4 Cups Chicken Broth

1 tsp. Smoked Paprika

1/2 tsp. Coriander

1/2 tsp. Turmeric

1/4 tsp. Cumin

1/4 tsp. Mustard Powder

1/4 tsp. Cinnamon

1/4 tsp. Cayenne Pepper

1 Cup Cream

1 Tbsp. L.O.V.E.'s Harissa Olive Oil

1 Tbsp. L.O.V.E.'s Koroneiki Olive Oil

Salt & Pepper to taste

 

 Preparation:

First,  place your cubed patty pan on a baking sheet drizzled in L.O.V.E.'s Koroneiki Olive Oil and roast for 20- 25 minutes at 400˚. In the meantime, set the stove-top to medium-low heat and place a large stock pot on the stove.  Add the rest of  the Koroneiki Olive Oil, and the Harissa Olive Oil. Sauté the garlic & onions until they soften and you are able to smell the garlic.  Next, add the carrots and potatoes to the pot and cook until the carrots are just soft.  Add all of your spices and the white wine. Once the vegetables are rather soft, add the chicken broth and bring the soup to a boil.  Add the roasted patty pan squash and bring back to a boil, then reduce the temperature to a simmer and cook for about 25 minutes more.

 

Once the potatoes are done, transfer the soup to a blender and blend until smooth.  Return the soup to the stove, stir in the cream and serve once warm throughout. Enjoy!

 

You can also make this recipe in the crockpot: First sauté the onions and fresh garlic in the olive oil. Then place all  of the rest of the ingredients except the cream into the crockpot. Cook on low for 7 hours. Blend in the belnder, add the cream and enjoy!