Pureed Turban Squash 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
PUREED TURBAN SQUASH
This is from Wilson Farms in Lexington, MA. They were serving their prepared versions of this, and handing out recipes for those of us who wanted to buy the raw squash to make on our own. It was extremely yummy, and just the thing for a gorgeous fall day. (Cooking times are approximate.)
Provided by KLHquilts
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the peeled squash into chunks and cook in boiling, salted water until tender. (If you prefer, you can steam it.) Drain thoroughly in a colander.
- Return the hot squash to the pan and add butter, salt, pepper, sage, cinnamon, and brown sugar.
- Whip with an electric mixer, or mash by hand, until smooth.
Nutrition Facts : Calories 87.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 916.6, Carbohydrate 9.3, Fiber 0.2, Sugar 8.8, Protein 0.1
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.
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