Cook's Garden - Curried Summer Squash Soup

Curried Summer Squash Soup

Tromboncino squash is excellent in stews or soups, because it is seedless as well as uniform for easy slicing. This gently flavored curried soup is refreshing served cold for a mid-day meal.

2 tablespoons butter
1 chopped onion
2 finely minced garlic cloves
1-Tablespoon curry powder
1-teaspoon ground ginger
1/2 teaspoon ground turmeric
4 cups sliced Tromboncino squash
4 small red skinned potatoes
1/2 cup unsweetened coconut milk
Salt and freshly ground black pepper

Heat 2 tablespoons butter in a large pot over medium heat and saute 1 chopped onion with 2 finely minced garlic cloves, until softened. Stir in 1-Tablespoon curry powder, 1-teaspoon ground ginger and 1/2 teaspoon ground turmeric and stir until fragrant. Add 4 cups sliced Tromboncino squash and 4 small red skinned potatoes, cut into cubes. Cook until slightly softened, then add 6 cups water, reduce the heat, cover and simmer until the vegetables are soft, about 30 minutes. Puree in a blender, along with 1/2 cup unsweetened coconut milk. Season with salt and freshly ground black pepper.

Squash Tromboncino
The fruit of Trombonico squash curve to a bell shape at the flower end and are best grown on a trellis as these unique summer squash will grow from 8 to 18 inch long, and retains it's fine, sweet flavor.

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