03 August 2012

Tromboncino Squash Soup from Red Wagon Organic Farm

Next stop at the market is Red Wagon Organic Farm, our favorite place for unique produce and leafy greens of all types to add to my morning smoothies.  Last Saturday we were introduced to a new veggie - the Trombocino squash (see photos below).  I couldn't wait to get home and try it - so I altered a fabulous zucchini soup recipe and it turned out quite nicely!

Photographer, Aaron, with his Cannon and Trombocino Squash

Owner, Wyatt Barnes, telling me about the Trombocino Squash history

Checking out ...adding fresh basil, mint and rosemary to my order!

Creamy Summer Tromboncino Squash Soup

The original recipe called for zucchini, but I substituted tromboncino squash.  You can use organic vegetable stock or homemade chicken stock. If you are cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days.

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 cloves garlic, chopped
1 teaspoon ground cumin
8 to 10 cups chopped Tromboncino squash
6 tablespoons uncooked white rice
8 cups chicken stock or vegetable stock
1 bunch cilantro, coarsely chopped
2 to 3 tablespoons freshly squeezed lemon juice
REAL sea salt to taste

Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped tromboncino squash, rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked.

Add cilantro and lemon juice to the pot. Remove from heat and puree in your blender or Vita-Mix in batches.  Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add more REAL sea salt to taste.

Aaron's gone this week so he'll have to wait to try some of the soup when he returns.... stay tuned to hear his review :-)

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