Winter Squash Soup

For this recipe we used Turk’s Turban Squash which we acquired from our good friend, Tom, who grew them. We used two squash, but it yielded a large amount of a very thick soup, so depending on what you like and how much you want, consider using only one squash. This variety of squash was delicious and something new to try. The flesh was a yellow-orange and green color, which smelled strongly of melon when we managed to open the tough shells.

INGREDIENTS                                                                    ALSO

1-2 Medium Squash                                                          5 quart pot

½ Yellow Onion, thinly sliced                                        2 Cold Beers :)

2-3 cloves Garlic, chopped

1 Tomato, diced

1 32 oz. carton Vegetable Stock

½ cup Plain Yogurt

4 tbsp Butter

Olive Oil

Salt, Pepper, Cayenne, Brown Sugar

Green Onions, roughly chopped

            -Makes ~4 servings

Preheat oven to 350⁰F. Cut your squash in half, remove seeds, and rub olive oil into it so it will be moist as it bakes. Place these open side down on a baking sheet lined with foil and allow them to bake for 20-25 minutes, or until the flesh is soft and can easily be scooped out.

While your squash are baking, prepare your sliced onions by sautéing them with garlic, butter, salt and pepper in the bottom of the pot. When the squash is out of the oven, spoon it into the pot and add the vegetable stock. Stir this together to mix well and add yogurt, cayenne and brown sugar. You will want to do lots of taste testing here! We ended up adding roughly a half teaspoon or so of each. Lastly, add a small handful of chopped green onions to top your soups, and you’re ready to eat!

We enjoyed our soup with a slice of toast and two tasty beers. Helaina had a Green Flash Red IPA and Ianna had a Napa Smith Cool Brew Hop Ale. It was an awesomely hearty and warm meal, perfect for a cold autumn evening in Santa Cruz.


-Ianna and Helaina