Caribbean Compass Yachting Magazine - October 2018

OCTOBER 2018 CARIBBEAN COMPASS PAGE 32
Winter
Squash
or
Pumpkin
Soup
BY ROSS MAVIS
Whenever you get a chance to fill
your vegetable locker with winter
squash or West Indian pumpkins,
don’t pass up the opportunity.
Winter squash and pumpkins will
keep well without refrigeration as long as they are stored in a well-ventilated and
somewhat cool locker or closet. We find they keep best in a locker below the water
line. Cooked squash and pumpkin also freezes well.
These versatile vegetables can be used for sweet or savory recipes. We enjoy them
as a vegetable side dish and the basis for great soups. Sweet squash dishes include
Squash Coffee Cake, Buttercup Squash and Apple Muffins, Chocolate Cake with
Grated Squash (so moist and yummy), Baked Squash Custard, and even Buttercup
Squash Ice Cream. When cooking squash as a side dish, steam it until soft and drain
well before adding butter, salt and pepper.
In the Caribbean, the green-and-white-striped West Indian pumpkin (different from
the orange Jack-o-Lantern variety) can be used in virtually all winter squash recipes.
The most challenging part of using winter squash or pumpkin is removing its hard
skin. Once the interior pulp and seeds are removed, the outer skin can be removed
using a vegetable peeler — or simply bake or steam the pieces of squash with the
skin still on until the flesh is soft and eaten easily.
We also often soften the skin by placing a whole squash in the microwave for a few
minutes (a pumpkin won’t fit). Poke the skin with a sharp knife or fork beforehand;
otherwise, it might explode. Once the skin is softened, it’s easy to peel. Cut the
squash in half, and using a spoon, scoop out the seeds, scraping the interior until
smooth. Lay the half squash on a flat surface and remove both ends. Then holding
squash half securely, peel with Y-shaped peeler. Slice squash and cut into small
squares. Now you’re ready to prepare your favourite recipe, or to cook and mash and
freeze in serving-size portions. We make two-serving freezer bags (about one Cup),
because there are two of us aboard. It can be easily re-heated and saves a lot of time
when preparing quick meals or desserts.
Winter Squash/Pumpkin Soup
2 Tablespoons butter
1 Cup finely chopped yellow onions
2 to 3 teaspoons curry powder
1 1/2 pounds buttercup squash or West Indian pumpkin
1 tart apple (e.g. Granny Smith) peeled, cored and chopped
1 1/2 Cups chicken stock
1 Cup apple juice — more if soup is too thick
Salt and freshly ground black pepper to taste
Fresh parsley leaves and sour cream to garnish
Melt butter in a large, heavy pot. Add chopped onions and curry powder and cook,
covered, over low heat until onions are tender, about 20 or 25 minutes.
Meanwhile, peel squash/pumpkin, scrape out seeds and chop to roughly oneinch
pieces.
When onions are tender, add stock, squash and apples, and bring to a boil. Reduce
heat and simmer, partially covered, until squash and apples are very tender, about
25 minutes. Using an electric hand blender or a food processor, process until
smooth. Add apple juice to the pot and continue to blend, ensuring the desired consistency
is obtained. Add more juice or chicken stock if the soup is too thick.
Season with salt and pepper, simmer briefly to heat through, and serve hot, garnished
with a dollop of sour cream and a fresh parsley leaf.
Soup can be made up to four days in advance and refrigerated. Reheat over very
low heat, stirring to avoid burning. It can also be frozen for up to six months.
Makes 4 to 6 portions.