Recipes for Ugly Squash

 Don’t Be Afraid! It’s Just Squash!

Roasted Turban Squash Soup

Ingredients:

- 1 turban squash about 10 inches in diameter
- 1 potato
- 2 onions,roughly chopped
- 1 stalk of celery,chopped
- 1 large parsnip or small Rutabega, peeled and chopped
- 10 cloves of garlic, roasted, you can do this while squash is cooking in oven
- 2 teaspoons fresh grated ginger
- 4 tablespoons butter
- 6 cups chicken or vegetable broth, more if soup isn’t creamy enough
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons ground coriander
- 4 tablespoons olive oil
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon red chili flakes
- 1 tablespoon brown sugar
- 10 fresh sage leaves, torn into pieces
- 1/2 cup heavy cream or half and half, you can leave this out if you wish
- 1/2 teaspoon salt or to taste

Method:

• Wash and scrub your squash to remove any dirt
•  Bake the squash on a baking sheet at 350 degrees  until hollow sounding and slightly soft – this takes about 90 minutes depending on the size of your squash

While it cooks, you can prep your other ingredients:

• peel all garlic and roast in a foil pocket with about 2 tablespoons of oil coating the cloves and roast in the oven with the squash for about 30 minutes or until lightly brown
• in a large soup pot, saute the diced onions, celery, parsnip in 2 tablespoons oil until lightly golden
• Add potatoes add the sage and all other spices (except salt and heavy cream) and saute another minute until very fragrant
• Add half the broth to the pot and bring to simmer
• Once the squash is ready add the flesh to the soup pot, mix and simmer for about 20 minutes to allow the flavors to infuse with the pureed squash
• Finally, blend with a hand blender or in a blender.
• Add cream and salt to taste and serve

Stay tuned to next Friday when Chef Robin will have more Ugly Squash Recipes you will like for your Fall harvest dinners!