Roasted and Curried Pattypan Corn Soup
Ingredients
- 1 1/2 cups roasted pattypan squash
- 1 3/4 cups fresh or fresh frozen corn, thawed
- 1/2 cup Vidalia onion, small dice
- 2 tablespoons butter
- 1 soft chicken bouillon cube
- 2 cups 2 % milk
- 1 tablespoon Sherry Peppers Sauce
- 1 tablespoon fish sauce
- 2 teaspoons curry powder
- 2 tablespoons fresh chopped flat leaf parsley
- olive oil for drizzling
- SPST (Salt and Pepper to Suit Taste)
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