Oct 12, 2008

Turban Squash Soup

I went a little squash-crazy at the store—there are just so many kinds of winter squash! One of the most colorful members of the squash family is the Turban Squash, so named because it looks like a bright striped turban. Although you can find it throughout the year, its season peaks from August through October. I made my Turban Squash soup out of a relatively small one, but there are much more impressive specimens out there. This recipe is easy, and one of my new favorites because it’s one of the few creamy soup recipes that does not require a blender—I have a bad history with blenders.

Turban Squash Soup (4 servings)


1 Turban Squash (around the size of a cantaloupe)
Chicken broth (in an amount equal to the amount of cooked squash)
1 Tb. Butter
1 Tb. Flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. turmeric
1 tsp. sage

*Note: for easy cutting, pierce skin of squash and microwave for 2 minutes. Then cut in half.

1. Wash, cut in half, and seed the squash. Microwave the bottom half (most of the seeds are in the top-knot half of the turban) for 10 minutes or until fork tender. Microwave the other side for 6 minutes, or until fork tender (the difference in cooking times is because most of the meat is in the bottom half of the squash).
2. Mash in a large measuring cup with the 1Tb butter, and determine how much squash you have.
3. Measure out an equal amount of chicken broth to the squash. Mix in the flour, ginger, cinnamon, turmeric and sage.
4. Combine the squash and chicken broth mixture in a saucepan and bring to a boil, mixing thoroughly so the soup is on the thick, but chunky side. Add water until desired consistency is reached.

Winter squash is an excellent source of vitamin A. It is also a very good source of vitamin C, potassium, dietary fiber, and manganese. In addition, winter squash is a good source of folate, omega-3 fatty acids, thiamin, copper, vitamin B5, vitamin B6, niacin and copper.

No comments: