Smoky Squash Soup
Smoky Squash Soup
I had this Hubbard squash……It was a really big squash, but it had a nick, and needed to be cooked up soon, before it spoiled. I took a large cleaver to it and was able to get it open.
When they call winter squash hard squashes, they had to have Hubbard squash in mind. My sister, Cindy, tosses her Hubbards off her deck to break them open. I hacked at it and was able to get reasonable sized chunks. I scraped out the seeds and placed the pieces in a large baking pan. I added a little water, covered the pan with foil, and baked it until the pieces were fork tender. It took about an hour. Once the pieces were cool enough to handle, I scooped out the flesh, and ran it through my food mill. I ended up with a gallon of cooked squash.
I will freeze some of it, but I made this soup to share with friends this weekend. The soup actually had a lot more than just squash in it. A mix of veggies, simmered with smoky ham, then pureed and finished with half and half, the soup was creamy and full of flavor. It turned out just great. It made a big batch, but it freezes well so you can have some whenever you want. I think my friends are going to really enjoy it.
Smoky Squash Soup
2 qts. water or chicken or veggie stock
2 lbs. uncooked smoked turkey on the bone, or a ham bone with lots of meat
2 onions, peeled and halved
3-4 large carrots, peeled and chunked
1 cauliflower, cut into flowerets
2-3 ribs celery, sliced
1-2 sweet red peppers, seeded and cut up
1 can (about 14.5 oz.), tomatoes – I used a pint of home canned tomatoes
4 c. cooked winter squash- or you could use pumpkin
2 c. half and half
2 T. Italian Seasoning ( I like Tuscan seasoning, recipe follows)
Salt and pepper to taste, plus a healthy dash of hot sauce
Place all ingredients, except seasonings, in a large pot and bring to a boil. Cover and simmer until vegetables are very tender and meat is cooked and tender, at least 1½ hours and up to 3 hours. Remove meat to cool and add half and half and herbs. Use an immersion blender to puree the vegetables. It does not have to be completely smooth, but it should be close. Adjust seasonings if needed. If you like, cut the meat off the bones and return meat to the chowder. I used a ham bone- so I had the smokey flavor, but not a lot of meat. I think the soup is just fine without it. Serves 10+.
Note: I make it in even larger batches because this soup freezes well. You can add other vegetables like corn, potatoes, green beans or whatever else you have around. I often add cabbage and zucchini. If you want thicker chowder add a potato or two to the recipe. You can also add smoked sausage, if you like. Just remove the sausage, puree the chowder, slice sausage and return to the pot. I also use leftover chicken or turkey and just add a little liquid smoke for another way to get the smoky flavor. This is also a good way to use up a ham bone or leftover ham or turkey ham.
Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Use this blend in tomato sauce or other Italian dishes. Also, you can add to vinegar and oil with a little salt, if desired, to make a quick salad dressing.
