When I first viewed this crazy squash I had no ideas rather than the usual suspect-roasting. This would be a waste however, because after a summer of growing these interesting veg I have found they work fantastically well in soup! Honestly throw them in any soup and they will add a touch of sweet and creamy that nothing else could add. For the time being though, try this fabulous version adapted from Jill Carnahan.
Trumbello Squash Soup
- 3 Tbsp Olive Oil Extra virgin
- 1 Onion Chopped
- 3 Cloves Garlic Chopped
- 1 Tsp Ground Cumin
- 10 Cups Tromboncino Squash Chopped
- 6 Tbsp White Rice Uncooked
- 8 cups vegetable stock
- 3 Tbsp Lemon Juice Freshly squeezed
- 1 Pinch Sea Salt
Heat olive oil in a 6 to 8-quart pot over medium heat. Then add the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change colour. Add garlic and cumin and saute a minute more. Then add chopped tromboncino squash, rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked. You may need a few extra minutes for the rice to get really tender.
Add lemon juice to the pot. Remove from heat and puree in your blender or with stick mixer. Soup should be lovely and creamy. If it needs more flavour add another dash of sea salt and a grind of black pepper (which makes everything delicious).