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.