It was such a warm Indian Summer last year, Munson's Family Farms had plenty of sunny days to cure their squash. The end result was that we didn't get the usual amount of spoilage--and are only now cutting into the bigger squashes. So if you were wondering why I'm making so many squash soups in late spring, that's the answer! This recipe, which I made up on the spot, was quick and easy to make and proved delicious. A perfect choice for an evening when I thought there were going to be two guests for Shabbat--and then suddenly there were five!
2.5 lb banana squash
3 roma tomatoes, chopped
2 shallots, chopped
2 cloves garlic, chopped finely
Oive oil for stir frying
1 qt vegetable broth
1 tsp turmeric
1 tbsp sweet paprika
Salt and fresh-ground pepper to taste
Flatleaf parsley, chopped
Bake the squash at 400'F. Meanwhile, prepare the tomato, shallot and garlic. Heat olive oil and fry the garlic and shallot until the shallot becomes translucent. Then add the tomatoes and cook until soft. Set aside.
When the squash is baked, let it cool enough to handle. Then remove the seeds and skin. Place the pulp in a soup pot, add vegatable broth and blend either in batches in a blender or with an immersion blender. Bring to the boil. Add the tomato mixture, spice powders, salt and pepper. Let simmer for 15 minutes to combine flavours. Just before serving, garnish with chopped parsley. Delicious!
The guests enjoyed the soup!