Everyone that grew squash this year has some younger immature squash that needs to be used up right away but its not as sweet or full bodied as a properly cured and stored squash would be.. This is a great recipe to use that almost there sized up sqaush but not turned color..
It will also work perfectly with normal mature squash as well.. The key to this soup is pre-roasting the squash ahead.. Take all your need to use up now squash, peel, seed them out (if you have chickens or pigs otherwise, compost pile it goes) then cube it with a bit of olive oil, whatever your favorite base herb blend and lots of cracked salt and pepper.. oven roast till tender.. cool and use fresh or can then pack these up into 2 or 4 cup freezer tubs or bags for winter use.. lay flat to freezer then stack them.
This makes a good hearty 4 person bowl of soup and could easily be stretched out to a 6 portion as a side or starter soup.
Lamb Squash Soup Recipe
- 1 pound of ground lamb
- 2 cloves of peeled finely diced
- 1 med peeled, finely onion
- 2 cups of sweet young pea’s
- 4 cups of mashed pre-roasted squash (your choice)
- 8 cups of veggie broth or 4 cups veggie broth, 4 cups beef broth
- 1 tsp of fine mixed herb blend
- 1 tsp of basil
- 1/2 tsp of red pepper flakes
- Salt and pepper to taste
In your heavy bottomed pot at med heat, add a touch of oil, meat, onion and garlic and cook till browned on med heat. You want some nice brown bits on the bottom and the onion cooked till clear.. then add a cup of the broth and deglaze the pan, bring up all the brown bits into the broth, then add the rest of the broth, the peas and the pre-cooked squash.
Bring to a simmer for 5 min or till the peas are tender and ready..
Serve as is.. this is right at the border between soup/stew.. you can easily add another 2 cups of broth if you wanted more..