Flesh is where it's at. At least when it comes to winter squash.
Something about those tough-bodied yet soft-insides fruits makes me feel instantly warm and cozy.
Maybe it’s the burst of orange, green and yellow color among the graying landscape. Or maybe it’s knowing that I get to turn the oven on for a good part of the day, cooking the flesh, baking the seeds, and making something yummy.
I love going to the farmer’s market and looking at all of the squash, deciding which one to pick for that night’s meal. It’s sort of like choosing wine; I set my price range, and choose a label that strikes my mood that day. Do I want grey, bumpy skin, or a burnt-orange skin? Inside, they vary a bit. Some have sweeter flesh, some are smoother. A few are stringy and some have better seeds for roasting. Regardless of their tenderness on the inside, they are all tough enough to stand up to a pie or some soup. Or both.
'Pile of Squash' photo credit: Fran Boness
Curried Pumpkin-Apple Soup
1 onion or 2 shallots
1 clove garlic
2 tbsp honey
1 tsp curry powder
2-3 cups pumpkin flesh
6 cups chicken or vegetable stock
1 apple peeled and diced
1. Cut squash in half and de-seed. Clean seeds for roasting if desired.
2. Bake squash pieces at 350 for about 45 minutes or until soft, and starting to brown on edges.
3. Cut onion/shallots and sauté until translucent.
4. Add in garlic and curry powder, maybe a touch of cinnamon, and sauté quickly.
5. Add stock, squash, apple pieces, and honey and simmer for 20 minutes.
6. Taste for salt. Thin with stock or water if desired.
I just mashed my soup up with a potato masher, but you could use an immersion blender if you have one.