Best 2 Turban Squash Soup Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, allow me to introduce you to the enchanting world of Turban Squash Soup. This delectable dish, a symphony of autumnal flavors, is a celebration of the humble turban squash, a unique and visually stunning vegetable. Its vibrant orange hue and turban-like shape add a touch of whimsy to any table. This article presents a curated collection of Turban Squash Soup recipes, each offering a unique interpretation of this culinary gem. Embark on a culinary journey as we explore the diverse flavors and textures that make this soup so captivating. From creamy and comforting to hearty and robust, these recipes will tantalize your taste buds and warm your soul. Whether you prefer a classic preparation or a more adventurous twist, this article has something for every palate. So, gather your ingredients, ignite your culinary passion, and let's delve into the art of crafting this extraordinary soup.
Check out the recipes below so you can choose the best recipe for yourself!
TURBAN SQUASH SOUP
Turban squash taste just like any other squash - but what an incredible visual effect! With dramatic orange-and-white stripes topping off a brilliant red bottom layer, the turban squash itself makes a stunning "bowl" for the soup, a simple way to bring photoshoot-worthy glamor to your own table. It's a recipe that kids are sure to appreciate, and even grown-ups can't resist the exotic beauty of such an unusual vegetable. If you're cooking for more than one, this can get a little tricky (since you only need one squash for the soup), but you could always just buy more than one squash and save the flesh from the extras for another recipe. Most squash recipes are pretty flexible and they'll turn out just fine whatever kind you use, so don't be afraid to sub in the turban squash for butternut or another variety where you need it. As well as being beautiful to look at, this soup is also rich and creamy from the addition of coconut milk and homemade chicken stock. The other vegetables - carrots, leeks, and sweet potato - complement the flavor of the squash without overwhelming it, so the star of the show gets its chance to shine. If you're cooking for a party or special occasion, this is a great crowd-pleaser dish, or just whip up a batch to treat yourself on a nippy afternoon.
Provided by joyce_ringer
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.
- Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.
- Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min).
- Transfer the vegetables and broth to a blender or food processor and purée.
- Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste.
- Serve with fresh dill to garnish.
Nutrition Facts : Calories 487.8, Fat 31, SaturatedFat 23.9, Cholesterol 12.6, Sodium 694.8, Carbohydrate 41.6, Fiber 4.5, Sugar 14, Protein 14
TURBAN SQUASH SOUP
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray. Cut squash in half and remove seeds. Place squash halves cut side down on one baking sheet. Peel potatoes, turnips and carrot. Dice all into same size pieces, about 1 inch. Place vegetables in a large bowl and drizzle 2 TBSP of the olive oil over them. Season with salt, pepper, thyme and rosemary. Stir to coat evenly. Spread vegetables in a single layer on other prepared baking sheet. Place both baking sheets into oven. Roast squash for 1- 1 1/2 hours, or until tender. Roast other vegetables for 40-45 minutes, stirring once half way through. Remove vegetables from oven and allow squash to finish roasting. When squash is done, remove from oven and scrape pulp from shell. In large soup pot heat remaining olive oil. Add onions and celery and season with salt, pepper and crushed red pepper flakes. Saute until vegetables have softened a bit, 3-5 minutes, then add garlic and continue to saute for another minute or two. Add wine and cook for a few minutes to reduce wine a bit, then stir in the vegetable broth and all of the roasted vegetables. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and working in batches, transfer soup to blender or food processor. Process until smooth. Return soup to pot and stir in the half and half.
Tips:
- Choose the best squash: Select a turban squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- Roasting the squash: Roasting the squash brings out its natural sweetness and intensifies its flavor. Be sure to roast the squash until it is tender and slightly caramelized.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with fresh vegetables.
- Don't overcrowd the pot: When adding the roasted squash and vegetables to the pot, don't overcrowd it. This will prevent the vegetables from cooking evenly.
- Simmer the soup: Simmering the soup allows the flavors to meld together and develop. Be sure to simmer the soup for at least 30 minutes, or longer if desired.
- Season to taste: Once the soup is finished simmering, season it to taste with salt and pepper. You may also want to add a pinch of cayenne pepper or smoked paprika for a little extra flavor.
- Serve with your favorite toppings: Turban squash soup is delicious served with a variety of toppings. Some popular options include sour cream, grated cheese, croutons, and chopped bacon.
Conclusion:
Turban squash soup is a delicious and nutritious fall soup that is easy to make. With its sweet and earthy flavor, this soup is sure to be a hit with everyone at your table. So next time you're looking for a warm and comforting meal, give turban squash soup a try.
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