My next door neighbor had a fascinating volunteer squash plant in his garden this year. It’s called a tromboncino, it’s an Italian summer squash that has a shape and flavor reminiscent of butternut squash. Before I made this soup I balanced one mammoth squash on the bathroom scale and it weighed just over 5 lbs.
5 lbs (uncooked) tromboncino squash or butternut squash
1-2 yellow onions
3 cubes vegetable bullion
drizzle of half & half or heavy whipping cream
8-12″ rosemary branch
red pepper flakes
8 cloves of garlic
2 bay leaves
plain yogurt (garnish)
Cut the squash into 6″ sections and split each one evenly down the middle. Place all sections cut side up in glass baking dishes. Cut onions into wedges and place in baking dish. Drizzle all vegetables with olive oil, sprinkle with salt and freshly ground black pepper. Bake or roast in the oven at 350-400 degrees for 45 minutes to an hour. While baking, fill a stock pot with 2-3″ of water. Add vegetable bullion cubes, rosemary, bay leaves, garlic, cumin, red pepper, & the ends of the onions. Simmer on low until the squash is finished in the oven. When the squash is cooked, remove it from its shell and place it in the stock along with the roasted onions. Simmer this mixture, stirring and mashing often, for at least 15 minutes, preferably longer, to let the flavors marry. When it’s done, stir in a good drizzle of half & half or heavy whipping cream and mix thoroughly. Add salt to taste and adjust seasonings. Remember to remove woody rosemary stalks and bay leaves before blending. Ladle the chunky soup into a food processor or blender and puree. It will take several batches to get it all so have a second pot ready. When serving, add a couple of spoonfuls of plain yogurt to the center of the bowl and sprinkle with cilantro. Great with a toasted bagel!