We had three types of squash in the house, so we decided to make some kalabasa or squash soup. This kind of soup keeps very nicely in the fridge or freezer and it’s a good “back-up” for a quick, satisfying vegetarian or almost vegetarian dish. I decided to peel three kinds of squash, a sixth of our typical kalabasa or kabocha squash, a butternut squash and a third greenish squash whose name I have forgotten, but is typically used for those Thai squash flans… We cut everything into roughly 3/4 inch cubes and brushed everything with some melted butter and seasoned with salt and pepper. Place in a 350F oven until soft, say 25-30 minutes. They should be cooked through, but not brown and caramelized.
At this point, I tasted the greenish squash and it was still hard, and frankly, lacking in flavor — perhaps underripe, or just not the right choice for this use. I removed all of the orange squash and placed them in a large enameled pot. Returned the green squash to the oven for anohter 10 minutes but it didn’t improve, so we decided to dump the green squash, and continue with just the kalabasa and the butternut squash. Add some vegetable broth or chicken broth to the squash (estimate volume based on how thick or thin you prefer your soup…err on too little, as you can always add more later) and let this come to a simmer. Add some curry powder or other spices to your liking. Season with salt and use an immersion blender to smoothen the soup. I don’t like our soup OVER-PROCESSED, so we leave a few chunky bits in there, just so you know it’s made from real squash.
If you are serving this straight away, you may want to thin the soup further with milk or cream or both until it reaches the consistency you prefer. Serve hot. Alternatively, you can cool the soup down and pack in individual or multiple servings and freeze the soup, heating it up several days later and adding broth, milk or cream or all to bring it to the right consistency. This mixture of butternut and kabocha was EXCELLENT. Very flavorful but not overly rich. We used some milk and a touch of cream with our soup. This was also VERY INEXPENSIVE to make. If you live alone or with just one other person, you could easily make a batch of this and enjoy it 4-6 times over the next 3-4 weeks… economical, relatively healthy and so incredibly easy to make!