Best 2 Turban Squash Soup Recipes
Are you looking for a delicious and satisfying soup that is also packed with nutrients? Look no further than turban squash soup! This creamy and flavorful soup is made with turban squash, a unique and delicious winter squash that is packed with vitamins, minerals, and antioxidants. This unique squash is shaped like a turban, has a sweet and nutty flavor, and is a great source of beta-carotene, vitamin C, and potassium. When combined with other healthy ingredients like onions, garlic, broth, and spices, turban squash soup is a delicious and nutritious meal that is perfect for a cold winter day or as a light and healthy lunch.
Here are our top 2 tried and tested recipes!
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 right squash: Select a turban squash that is firm and has no blemishes. A ripe squash will have a deep orange color.
- Roast the squash before pureeing: Roasting the squash brings out its natural sweetness and flavor. Be sure to roast the squash until it is tender.
- Use a high-quality vegetable broth: The broth is a key ingredient in this soup, so be sure to use a good quality broth. You can make your own vegetable broth or use a store-bought broth.
- Add a touch of spice: A pinch of cayenne pepper or chili powder can add a nice touch of heat to the soup. Be sure to adjust the amount of spice to your own taste.
- Garnish the soup before serving: A dollop of sour cream, a sprinkle of chopped chives, or a few roasted pumpkin seeds can add a nice finishing touch to the soup.
Conclusion:
Turban squash soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste. With its creamy texture and sweet flavor, turban squash soup is sure to be a hit with your family and friends.
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