What's Tasty at Sigona's Farmers Market

September 29, 2009

Recipe: Turban Squash Soup

Turban Squash Soup

Use the turban squash shell as a tureen!

At first look, the Turban squash might seem best for fall decorating, with its bumpy skin, bulbous crown-like top and festive orange, white and green coloring. Although it’s sure to add the perfect touch to a Halloween tablescape, it’s also delicious to eat. Try this recipe for Turban Squash Soup — you can use the fatter part of the squash as a soup tureen!

  • 1 Turban squash
  • 4-6 c. chicken broth (Depends on squash size. Add more if soup is too thick.)
  • 1 TBL olive oil
  • 1 sm onion, chopped
  • 3 cloves garlic, minced
  • 1⁄4 tsp ginger
  • 1⁄4 tsp cinnamon
  • Salt & pepper to taste
  • Light sour cream, for garnish

Being gently, so you can use the fatter part of the squash as a soup tureen, cut top off squash, as you would for a jack-o-lantern. Scoop out seeds & pulp, discard. Place the squash cut side down on foil-covered baking sheet. Cover top with foil. Roast at 350°F for 50-60 min or until tender.

Carefully (it’s hot and you don’t want holes in the shell) scoop squash flesh into a mixing bowl. Set shell back on baking sheet. Use mixer to puree the squash and blend in broth. In a saucepan, sauté onions and garlic in oil on med-hi heat for 2-3 mins. Mix in spices and puree and cook for 3 mins. Pour mix into squash shell and cover with top. Bake for 20-25 min. Serve hot.

Cook’s note: Garnish with a dollop of sour cream & cinnamon. To add a little more substance, saute sausage with the onions and garlic until cooked.


1 Comment »

  1. I got a turban squash from my farmer about a week ago, and I tried your recipe (well, with vegetable broth and no sour cream), as I had no idea what to do with it. It took a lot longer to cook though, and once cooked, I cooked the flesh even more in a saucepan, and then poured it back into the squash. I really liked the fact the recipe allowed me to really know what turban squash tastes like. Thanks!

    Comment by Babette — December 7, 2009 @ 6:19 pm

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