| | SPICY TAHITIAN SQUASH AND GINGER SOUP (Tahitian Squash *L*S*O*)
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| | 2 lbs. Tahitian squash, trimmed weight 2 large yellow onions
12 oz. red skin potatoes
2 tsp. olive oil
1 tsp. salt, more to taste
2 cups water
3 cups vegetable broth
3 Tbs. chopped fresh ginger
1/3 cup chopped fresh cilantro
2 tsp. rice vinegar
2 Tbs. lemon juice
1-2 Tbs. honey
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Peel and seed the squash and cut it into 2" cubes. You should have two pounds of squash after discarding the rind and seeds. Peel the onions and cut in large pieces. Scrub the potatoes and cut in 1" pieces. Toss the vegetables together with the olive oil and salt, and spread them on two baking sheets. Roast the vegetables at 400 degrees for half an hour, stir them up, and put them back in the oven for another twenty minutes at 375 degrees. Everything should be tender, and browning on the edges. Put the roasted vegetables into a soup pot with the water, vegetable broth, fresh ginger, cilantro and rice vinegar. Simmer everything together for about half an hour, then puree the soup in a blender, in several small batches, and return it to the pot. Season the soup with the lemon juice and honey. Taste it and adjust the seasoning if necessary - squashes can vary enormously in sweetness. Bring the soup back to a simmer and serve. A spoonful of cream or a few sprigs of cilantro would make a nice garnish for this.
Serves 6-8 |
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