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Saturday, 19 October 2013
Winter Squash--Turban Squash Soup
Topic: Garden

Winter Squash


Did you grow some of these this year?

 

I am talking about Winter Squash...such as Spaghetti squash, butternut, acorn, pumpkin or this new find of mine...the TURBAN squash. (that blue corn will show up in a winter post!)

We know that Spaghetti squash is cooked either baked (whole or in halves, cut and face down on a baking sheet) or boiled or microwaved. Afterwards, the squash is cut open, seeds scooped out and then the flesh is scooped out in these “spaghetti-like” strands. These squash strands can be used wherever you might think about pasta. (See earlier post for Meatball Stew over Spaghetti Squash.) Spaghetti squash has been a Mom-secret way to get kids to eat vegetables for awhile.


But it's not often that we look at the other Winter squashes and utilize them to their fullest. The firm flesh Winter squashes can basically be substituted for each other in casserole and soup recipes. Because this year is the first in which I grew these Turban squash, I was anxious to try one as soon as I could.

The Turban squash has a dark orange (pumpkin colored), dense flesh. The seeds are compactly located in the center and can be cleaned and roasted like you would roast pumpkin seeds. The flesh can be baked or peeled and cut up, and boiled or microwaved.


One of the easiest ways to cook and use Turban squash (or any of the dense winter squashes) is in a soup. Try this simple recipe for a rich, creamy soup packed with nutrients and right out of your edible garden!


Turban Squash Soup


1 large Turban Squash, slice in half, scoop out seeds

(reserve and make roasted squash seeds or reserve for your chickens)

4 cloves of garlic

Cut the squash into quarters, coat cut sides with olive oil. Place on a lined baking pan and roast the garlic and squash until soft, about 30 minutes at 350 degrees.

 

In a soup pot, cook 1 stalk of finely chopped celery and ½ small onion in 2 tbsp olive oil until softened. Add 1 quart of organic chicken broth and set aside until the squash is cooked.


Remove the squash and garlic from oven when cooked. When cool enough to work with, scoop out flesh, adding it to the soup pot along with the garlic cloves. Discard the skins.


Reheat the entire soup pot and season with fresh or dried parsley, Italian herb blend, salt and pepper to taste. (optional—use a few shakes of nutmeg instead of pepper)


 

Using an immersion blender, pulse several times until the squash and other vegetables are completely pureed and the soup is creamy. Serve warm. 

 


 

 


Posted by Karen at 10:43 CDT
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