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| Photographer, Aaron, with his Cannon and Trombocino Squash |
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| Owner, Wyatt Barnes, telling me about the Trombocino Squash history |
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| 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 :-)
Enjoy!
