TURBAN SQUASH SOUP RECIPE
Number Of Ingredients 9
Steps:
- Remove 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.
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
Provided by Chef Robert Villeneuve
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Cut off top of squash.Scoop out seeds and flesh.Coarsely chop leak, carrots and potato.Melt butter in a pan, then add vegetables and flesh of squash.Sweat, covered, on medium for 3 minutes, stirring occasionally.Add chicken broth, cover and simmer for 30 minutes or until vegetables are thoroughly cooked.Preheat oven to 350°F (180°C).Transfer vegetables and broth to a blender or food processor and purée.Return to pot and heat on low.Stir in 7 Tbsp. (105 mL) of cream.Bake squash shell for 10 minutes.Remove from oven and fill with hot soup.Stir in remaining cream.Garnish with dill and put the squash tureen in the centre of the table.
COCONUT BUTTERNUT SQUASH SOUP
Once you've got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Provided by Tara Parker-Pope
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
- Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
- Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
- Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
- Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
- Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
- Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
- To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 701 milligrams, Sugar 8 grams
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.
STUFFED TURBAN SQUASH
Make and share this Stuffed Turban Squash recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut the top off the turban squash, as you would for a jack-o-lantern type pumpkin.
- Scoop out seeds and pulp and discard.
- Place turban squash, cut sides down, on an oiled or foil covered baking sheet, and cover with more foil.
- Roast for 50-60 minutes or until tender.
- Scoop out tender pulp from cavity of squash.
- In a saucepan, saute onions, celery, sausage and diced carrot in butter until vegetables are tender.
- Drain any fat.
- Mix in brown sugar, bread crumbs, salt, pepper, and cooked squash.
- Stir until well-mixed.
- Spoon filling lightly into the cavity of the turban squash, and cover with the top.
- Place extra filling (if any) into a separate dish.
- Bake squash and any extra filling for 20-25 minutes or until heated through.
- Serve hot.
Nutrition Facts : Calories 261.2, Fat 20.9, SaturatedFat 8.7, Cholesterol 56.1, Sodium 1017.5, Carbohydrate 9.1, Fiber 0.4, Sugar 7.2, Protein 9
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