Creamy Summer Tromboncino Squash Soup. The original tromboncino squash recipe called for zucchini, but I substituted tromboncino squash. You can use organic vegetable stock or homemade chicken stock. If you are cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days. You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
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- Checking out …adding fresh basil, mint and rosemary to my order!
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- Owner, Wyatt Barnes, telling me about the Trombocino Squash history
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- Photographer, Aaron, with his Cannon and Trombocino Squash
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- Creamy Summer Tromboncino Squash Soup
Tromboncino (Italian: [trombonˈtʃiːno]), also known as zucchetta (Italian: [dzukˈketta]), is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of Cucurbita pepo, tromboncino is a cultivar of Cucurbita moschata.The vining growth habit, is similar to many winter squashes, but unlike most other summer squash. It is more tolerant to some common summer squash pests, including squash vine borer, squash bugs, and powdery mildew, than the more commonly grown, bushy, C. pepo summer squash cultivars.The plants are slower to start producing than some C. pepo types.The fruit color is usually pale green, fading to beige upon maturity,and it is picked around one foot long for summer squash. It is anheirloom, originally from Liguria, and remains popular throughout Italy and abroad.Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery butternut squash.If left to ripen, the fruits can grow over three feet in length.
Creamy Summer Tromboncino Squash Soup
Ingredients
- 3 Tbsp Olive Oil Extra virgin
- 1 Onion Chopped
- 3 Cloves Garlic Chopped
- 1 Tsp Ground Cumin
- 10 Cups Tromboncino Squash Chopped
- 6 Tbsp White Rice Uncooked
- 8 Cups Chicken Stock Or vegetable stock
- 1 Bunch Cilantro Coarsely chopped
- 3 Tbsp Lemon Juice Freshly squeezed
- 1 Pinch Sea Salt
Instructions
- Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped tromboncino squash, rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked.
- Add cilantro and lemon juice to the pot. Remove from heat and puree in your blender or Vita-Mix in batches. Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add more REAL sea salt to taste.
- Aaron’s gone this week so he’ll have to wait to try some of the soup when he returns…. stay tuned to hear his review
8 Comments
I came across this recipe while trying to figure how what to do with the gigantic tromboncino I bought at the Boulder farmer’s market.
This sounds great. I made an amsoewe stock but have not gotten into making soup yet. I was sorry to see that it was only about 5 cups. Soups will come but for now the stock is frozen.
Just making this fornsome friends today – will let you all know how it goes!
Thank you so much for posting your recipe. I have tromboncino coming out of my ears! My garden produces so much of it. I love it, but run out of ways to serve it. I love that your recipe calls for ten cups!
Thanks again,
Sam
I made this and love it, hot and cold! I have a bit of tromboncino squash in my garden, so I was happy to stumble upon this.
Does anyone know if it freezes well?
I just made this as I have abundant volunteer tromboncino squash. It is quite tasty. I used vegetable stock (we’re vegan) Only change/enhancement I made was the addition of about 3 tablespoons of nutritional yeast. Give is more protein and a cheesy flavor. As I share our squash I plan on sharing this recipe with friends. 5 stars!
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