Monday, October 5, 2009

Creamy Turban Squash Soup

Don't you just love all the different squash varieties that are available right now? This turban squash caught my eye and I didn't know if I was going to cook it, or set it on my table as a centerpiece, that's how charming I found it. However, what exactly attracted me to it? Its shape? Its vibrant coloring? I mean, such an awkwardly-shaped thing can only be admired for the beauty of its coloring, right?

The turban graced my countertop for a little over a week before going under the knife this morning. I was in the mood to make soup, and called upon it to offer itself up so that I could have soup on the table for hubby by lunch time. I also had a few turnips and potatoes that needed used, so everybody jumped into the oven for a round of roasting and then into the soup pot to simmer.

Creamy Turban Squash Soup

1 Turban Squash
2 potatoes
3 small turnips
1 large carrot
4 TBSP olive oil, divided
salt and pepper
1 TBSP fresh thyme, chopped
1 TBSP fresh rosemary, chopped
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 cup dry white wine
6 cups chicken stock
1 cup fat free half and half

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 chicken 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.

12 comments:

lakegirl16 said...

I saw these when we were at the apple orchard a few weeks ago. How was the flavor? They're so fun to look at!

June said...

Two beautiful specimens - the squash in its natural form and then your soup. The color is incredible and the texture. Wow. You really did that beautiful squash justice Mags. It's also got all our favorite herbs in it along with some kick. Another one going on the list! You're sure keeping me busy. LOL

Mags said...

lakegirl: They are fun! (even if they're funny looking...lol)

Junie, Junie, Junie... turn about is fair play. Your recipes keep me hopping too!

HoneyB said...

I just love the colors of fall and this squash is no exception! Sounds like a delicious soup!

Ciao Chow Linda said...

What a gorgeous looking squash. I've always wondered if they'd be good for cooking.

stephchows said...

it gave its life for noble reasons ;)

your pictures are looking amazing!!

Alyssa said...

What a gorgeous squash, and the soup sounds delicious! We've never tried turban squash, so I'm excited to try this. How serendipitous, too, because it looks like the weather is finally cooling here.

Lady P said...

i have never had the guts to take one of those babies home with the express idea of cooking it - to stare at in in wonder and then proceed to decorate with it - why yes
you have made it seem all to likely that i could make that soup

Mags said...

HoneyB: Don't ya just love making soups in the fall?

Ciao Chow Linda: Yes, this type of squash works very well for cooking.

Steph: Thanks! I've really been working hard at the photography part of this blogging business.

Alyssa: I know, the fall is great for soups, stews and such.

LadyP: Allow it to decorate your home for a bit, then eat it!

Erica said...

That is a beautiful thing!!!!! The soup looks delicious.

Mags said...

Thanks Erica!

Tracy said...

I asked my husband to get a 2 pound butternut squash...he comes home with a 12 pounder because he thought it was "cool". So I used your recipe to make squash soup. It was AMAZING! I can't wait to try some of your other fall recipes.