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.
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.