Pattypan Squash Soup

i like squash, not just the word but the actual vegetable. so when i inherited a huge pattypan squash from a coworker i was excited. i'd never actually tried it before, but i figured it was anything like it's cousins the zucchini or butternut, i'd be ok. i was right.

what i liked most about this veggie tho is the fact that the skin is edible. i can't tell you how annoying it is having to skin acorn or butternut squashes, either putting some muscle into the task when i'm too lazy to roast them first or waiting impatiently for the skins to be cool enough to peel off if i do roast them. i did boil the pattypan first. i was surprised to see the flesh to be very similiar to wintermelon, pale in shade with just the hint of green. i tried a semi cooked slice, it had a crunchy bite to it, rather bland but still pleasant.

once the chopping was done, i sauteed a medium onion that i had diced in some olive oil. i also threw in a few cloves of garlic, also diced, into the mix, until the kitchen was fragrant and the onions translucent. next, i added the chopped squash and seasoned with salt. i also added a bay leaf and pint of veggie stock. when the squash was just tender, i carefully pureed the mixture until smooth. i added a dash of cream, but that's optional.

i served this on a warm summer night, because soup to me is good all year round, no matter what season. however, i had allowed the pot to cool somewhat, until it was lukewarm. not quite a full on cream of squash soup to warm the belly and also not a cold soup, but a perfect bowl for an overly warm night. i put some leftover in the freezer for when in a few months, autumn will release us of summer's grip.

today's song: Jason Mraz, Please Don't Tell Her