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Here’s a recipe for one of the squash I highlighted a couple of weeks ago. The result is a creamy soup without any cream. It’s very healthy without the need to feel guilty having that second serving. Goes great with a salad on the side, like mixed greens with sliced apples, dried cranberries, and walnuts with a drizzle of balsamic vinegar, olive oil, salt and pepper. Just perfect for this time of year.

1 5 lb. piece of turban squash
4 tablespoons olive oil, divided
2 leeks, thinly sliced and rinsed
2 carrots, small dice
2 celery stalks, small dice
1 medium yellow onion, small dice
4 garlic cloves, chopped
2 inch piece ginger, peeled and finely chopped
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
3 cups water
2 teaspoons chicken or vegetable base

Preheat oven to 375°. Place the squash onto a foil lined baking sheet. Drizzle 2 tablespoons of olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Place in the oven and roast until completely soft, about 45 minutes.

Meanwhile, in a 10-quart pot, add the remaining olive oil, leeks, carrots, celery, onion, ginger, and the remaining salt, and pepper. Cook over medium heat for 5-7 minutes, until the onion is translucent.

Add the garlic, cinnamon and nutmeg, stir well and cook for another minute. Add the water and chicken base. Scoop the roasted squash away from the skin and add it to the pot. Cook for additional 30-45 minutes until all the vegetables are soft. Using an immersion blender, blend until completely smooth. It will be thick. If it’s too thick, just add a little water.

Taste and adjust seasoning if needed. Garnish with a good quality olive oil and pumpkin seeds, optional.

Serves about 6 people.

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