Three Squash Soup

Three Squash Soup 

I love this soup.  It is reminiscent of those cold rainy days when I was growing up in the Philippines.  It’s my version of my Mom’s Squash Soup she calls “Dinuyduy” which literally translates to ‘mashed’ in her Ethnic Ilocos Sur tongue. She makes it with a beautifully-ripened golden calabaza squash that she sautés with browned garlic and fried pork belly pieces before she adds water and reduces until thick, that she then garnishes with bitter melon leaves.  Spoon this over some steamed rice and man, I would not care at all if it rains all day long and a half. 

I like making this soup with Kuri Squash.  When a butternut squash and hazelnut get married and have babies, they have the Kuri Squash – a butternut squash with undertones of hazelnut.  The use of brown butter in this recipe enhances the nutty flavor even more.

Baked Butternut and Japanese Kuri Squash

Three-Squash Soup

1 medium Kuri Squash, cut in half lengthwise, seeds and pulp removed

1 medium Butternut Squash, cut in half lengthwise, seeds and pulp removed

1 medium yellow onion, diced

¼ lb pancetta, diced

3-4 cups water

1 lb Zucchini Squash, sliced

sea salt and freshly ground white pepper

Optional:  Garnish with arugula or sliced Apples and chopped Cashew Nuts

Preheat oven to 400 F.  Rub olive oil and sprinkle salt on the surface of the Kuri and Butternut Squash and bake for about 45 minutes.  Remove from oven, let it cool.  Scoop squash meat in a bowl then set aside.

Brown butter in a stockpot.  Add onions and cook until caramelized.  Add pancetta, then cook until browned.  Add squash meat and water.  Bring to a boil, then lower heat to simmer for 15 minutes, stirring and mashing the squash pieces every so often.  Season with sea salt and freshly ground white pepper as desired.  Add the zucchini and cook until tender.  Remove from heat and garnish with arugula or sliced Apples and chopped Cashew Nuts.