Spicey Turban Squash Soup
Adam Betz
This is one I threw together while trying to figure out what to do with these wonderfully colored Turban squash (I actually bought it at the store, not knowing what to do with it, but because it looked fun!). This was an experimental recipe from the beginning, so I encourage you to try your own experiments by using alternate seasonings, like curry powder, rosemary, or wine.
This soup is thick, extremely nutritious, and a little spicy - great for a cold winter day! Don’t forget to serve this with a hearty, crusty loaf of bread.
ingredients
- 1 Turban Squash
- 2 Potatoes, diced
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 1 stalk Celery, chopped
- 1 large Parsnip, peeled and chopped
- 2 large Carrots, peeled and chopped
- 1 medium Rutabega, peeled and chopped
- 4 to 8 cups water or chicken broth
- 4 cups milk
- 1 TBS Olive Oil
- 1 tsp Turmeric
- 2 tsp Fresh Ginger, minced
- 2 TBS Red Pepper Flakes
- 2 TBS Sugar
- Salt and Pepper to taste
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