Hubbard Squash Soup
A Fasting soup served at Trapeza
L to R: Hubbard Squash, Blue and Gray
3 – 5 T oil
2 white or yellow medium onions, chopped
2 – 3 T minced garlic (I use a lot)
1 T sea salt
3 – 4 teaspoons curry powder
2 teaspoons cardamom
ground black pepper to taste
1 large Hubbard squash cooked, peeled, and cubed (I cooked mine beforehand in the microwave)
3/4 cup chopped celery with tops
3 fresh tomatoes chopped
3/4 cup sliced and broken mushrooms
1/2 cup frozen peas
1 banana pepper, seeded and chopped fine
1 can unsweetened coconut milk
Chop onions, garlic, celery and heat oil in dutch oven. Saute these in the oil until the onions and celery are transparent and the garlic is fragrant. Add peppers, squash, tomatoes, mushrooms and seasoning. Stir for about 5 – 10 minutes over medium heat until everything is hot and the mushrooms are beginning to cook. Add enough water to cover everything and then stir in the peas. Cover, reduce heat to simmer, and let cook for about an hour or so, or until the squash is beginning to fall apart. Just before serving, stir in the coconut milk, let cook until heated through, and adjust seasoning to your taste.
For fish days, you can add cubed tilapia or any white fish of your choice…or scallops! Yum!
Served and loved at Trapeza at St Nicholas Orthodox Church. Recipe by Elaine King.
Note by Priest Seraphim: It is easy to make this or any recipe with onions and garlic without oil. Just sauté the onions and garlic in water. I may be a Philistine, but the taste difference is not great.
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