Monday, November 2, 2015

Sweet Dumpling Squash Soup (makes about 18 cups)

My neighbor, Marshall gave me a few organic farm grown sweet dumpling squash. I have never cooked or eaten these squash before so I did not know what to expect. Having made soups from roasting acorn and butternut squash numerous times over the years I decided to make a similar type of soup. I was impressed to find it is quite tough to cut into the squash because the skin and flesh are almost woody. I used a heavy duty cleaver to split each one open and then chop into pieces for easy roasting. Half way through chopping them I was sure that I had damaged my kitchen counter. Thank goodness my counter was stronger than I thought and handled the abuse well! I would advise you not to use your best knifes to cut them. I roasted the cut pieces at 375 degrees for about 30 minutes. After 30 minutes the flesh was tender but I added another 10 more minutes of roasting time to help soften it further. My husband and I removed the flesh from the shell using both a knife and spoon. We found that either utensil works well. The roasted flesh is sweet hence the name "sweet dumpling"! You may make this soup vegetarian by using vegetable stock instead of chicken. Season the finished soup with salt if interested. I thought it was tasty without the additional salt.

Sweet Dumpling Squash Soup (makes about 18 cups)


4 sweet dumpling squash, washed, sliced into 2-3 inch widths
64 oz of chicken stock (low sodium, low fat)


1) Preheat the oven to 375 degrees.
2) Place the squash slices in roasting pans in a single layer and into the preheated oven.
3) Bake for 30-40 minutes until the flesh is soft. Remove and let it slightly cool before handling.
4) Remove the flesh.
5) Puree part of the flesh with a few cups of stock at a time. Work in batches until complete.
6) Cook the puree flesh and stock in a large pot over medium high heat for about 25-30 minutes. Stir occasionally.

photo taken in Exeter, NH (2015)

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