We grew an unusual squash this summer, that is an Italian heirloom squash. We thought we were growing a summer squash, and indeed, it was excellent when it was young and green. Then we discovered that we could leave it to mature and eat it like a winter squash. The long neck of the squash is composed of a very mild flavored orange flesh. All of the seeds are in the bulb end of the squash. The following recipe is one for soup, that I came up with, to serve as a starter for our Thanksgiving dinner. It would be a delicious beginning to any meal. It’s mild yet full of a variety of flavors that all meld together into a really delicious soup.
I made a huge pot of soup simply because I had the squash and I really love leftovers.
I started by cutting up and peeling enough of the squash neck to equal 3lbs. of squash in the pot. That was a little over half of the squash neck. I sliced the neck into about 3″ chunks, peeled the chunks by slicing down on the sides and then cut them up into quarters.
I placed all of the pieces into a large soup pot. I then added:
A generous half cup of chopped, dried tomatoes
One medium onion that had been chopped up and browned in coconut oil. The coconut oil added a very nice light nutty flavor to the soup.
4TBL chopped fresh ginger and 2 large cloves of garlic.
2tsp. of toasted fennel seed and 1tsp of crushed mint leaves.
I added enough water to cover all the vegetables and set it to cook until the squash was tender.
Once the squash was tender, I put everything though a blender to cream the soup. I want it creamed since I am using it to start a meal.
I had enough soup to save out 6 good servings of 2/3 cup each, plus fill 2 quart jars to store in the refrigerator and eat out of later.
I served the soup garnished with a dollop of Sour Cream and a sprinkling of Smoked Paprika. Yums were heard all around the table. This soup would make a great starter to any meal but it’s especially good for those who are gluten intolerant and it’s also vegetarian.
Cooking with Love and Joy, Karen