September 7, 2008
i grew a giant yellow orb-shaped squash, and i had no idea what kind of squash it was. Didn’t matter though, I made this great soup with it.
i know, it’s hard to take good pictures of soup, but trust me, this is the good stuff.
Best of all? Six (count ’em) of the ingredients came from my garden (squash, tomatoes, onions, shallots, sage, thyme).
1 honking big mystery squash
4 roma tomatoes
2 red or yellow peppers
1 garlic bulb
2 small onions
handful of sage, thyme, other fresh herbs
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
10 cups vegetable stock
olive oil, salt, pepper
Roast the squash in a 375°F oven (cut it in half, scoop out the seeds, throw a little oil on a baking sheet and bake it cut-side down until it’s soft enough to scoop out with a spoon).
Once you’ve got the squash started, cut your peppers in half, scoop out the seeds and roast them cut-side down on a parchment-paper covered sheet. Once the skins start to turn black, take them out, put them in a bowl and cover with plastic wrap. Let them steam themselves loose for about 10 minutes and then peel the skins off.
The tomatoes are chopped and go into a pan with the garlic cloves (peeled but not chopped) and a splash of olive oil. Cook them for about twenty minutes – til the garlic looks soft.
Heat some more olive oil in your stockpot, chop the onions and saute for about 5 minutes. Add your herbs and spices and cook a bit longer. Add the tomatoes and garlic. Chop up the cooked squash and peppers and add them. Saute for a few minutes more and then add the vegetable stock.
Bring to a boil, reduce heat and simmer for 15 minutes. Puree soup with your food processor or stick blender (one of these makes things so much easier).
Juice and zest your orange and add it to the soup, along with salt and pepper to taste. Scrumpdiliumpitous!