Use turban squash to make a creamy soup with leeks, turnip, carrot and onion. Cook in water or chicken stock; liquefy; season with salt, pepper and a splash of aged rum.
If you prefer it spicier: In a large saucepan, sweat a chopped onion in oil with a pinch of turmeric. Add diced turban squash, 4 cups chicken stock and 2 diced potatoes; once the vegetables are tender, liquefy everything, adding 4 cups milk; add 2 tbsp. grated ginger, a pinch of saffron, 1 tbsp. sugar, salt and pepper. Return to the heat and simmer a few minutes longer.
Would you like to comment?
Join Diigo for a free account, or sign in if you are already a member.