It’s the end of the Whole 30 and I am bored. I am bored with sweet potatoes, with cauliflower, with eggs, with cooking in general! Friends, this weekend, it felt like the end. I was ready to just throw in the towel. But then, my Bounty Box arrived. It contained the usual: sweet potatoes (somebodyfuckingkillme), yellow onions, greens…but then…I saw an exotic, mysterious, inexplicably sexy stranger…a Turban Squash! Let’s be real. It looks intimidating. But, I was just happy to have something new.
I had questions. How do I cook it? Is it safe to eat? More importantly, how in the hell am I supposed to cut this?!
First, I found this YouTube Video that is completely useless. And creepy. Not helpful. Why are they whispering? And, really, a spoon?
So, I decided to cut it like a jack-o-lantern. I sharpened my knife and moved it around the seam that connects the “turban” to the rest of the squash. It was a great bicep workout and I only yelled “You dumb fucking squash!!!” once or twice. Win.
I decided to use my “All Purpose Curried Squash Soup” recipe, because I am so tired of eggs that I am only eating soup for breakfast these days. So, here ya go! This basic recipe pairs well with almost any winter squash and you can add ground beef, shredded pork or chicken…the possibilities are endless. The best part? It’s even better reheated as leftovers.
Curried (Turban) Squash Soup
1 medium Turban Squash
2 cloves garlic, minced
1/4c diced sweet yellow onion
1/3c coconut milk from a can
1tbsp coconut oil
3c chicken broth
2tsp salt (or to taste)
1/4tsp ground ginger
2tsp Masaman curry powder (my fav is Uncle Harry’s)
red pepper flakes (optional)
fresh parsley to garnish
- Preheat oven to 350 degrees
- Cut top off of Turban Squash. Scoop out seeds and yucky pulp.
- Place cut side down on foiled, lightly oiled cooking sheet.
- Bake in oven for 60 minutes. Let cool to room temperature and then scoop out flesh and set aside.
- In a deep stock pot, melt coconut oil over medium heat. Add garlic and cook until fragrant. Add diced onions.
- Cook onions until softened, then add the flesh from the squash.
- After a few minutes of sauteeing the squash, add 2 cups of the chicken broth.
- Use an immersion blender to process the squash until it is mostly smooth.
- Add the remainder of the chicken broth, salt, ginger, curry and the coconut milk. Process again lightly with the immersion blender to mix.
- Allow the soup to come to a low boil, reduce heat and then simmer for 20 minutes. Cool for a few minutes before serving.
- You can put the soup back into the hollowed out squash to serve or spoon it directly into bowls. Add some red pepper flakes and garnish with parsley.