Turban Squash Soup Recipes

SAUSAGE-STUFFED TURBAN SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
• Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until tender, about 1 hour.
• Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
• Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
• Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
• Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
• Bake in the oven until heated through, 20 to 25 minutes.

TURBAN SQUASH SOUP RECIPE

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.

STUFFED TURBAN SQUASH

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.

TURBAN SQUASH SOUP

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.

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.

SQUASH SOUP

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

TURBAN SQUASH SOUP

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.