One of the things I enjoy doing at our winter home here in Florida is going to the year round farmers’ market each Saturday in Pensacola on Palafox Street. I’ve been able to source grass-fed beef and pork, local raw honey and of course, lots of fresh organic vegetables. And until the hard frost we got a week and a half ago, I was also able to buy organic, locally grown oranges and lemons.
It was there I came across Seminole Squash for the first time. Seminole Squash is an heirloom squash native to Florida. In shape and taste they are very much like a pie pumpkin.
In fact, I used one to make our “pumpkin” pie for Christmas and found that I liked it better than using the traditional pie pumpkin.
I also like to bake it, scoop out the flesh, add a bit of butter and salt and pepper and serve it as a side dish.
Earlier this week I decided to try using it in a soup and it turned out delicious!
Seminole Squash and Carrot Curry Soup
1.5 quarts of homemade chicken bone broth
1.5 cups of chopped leftover chicken
1 Seminole squash
3 large carrots, chopped
½ large onion chopped
2 stalks of celery (including the leaves)
1 tbsp of crushed garlic
1 tbsp curry powder
Salt and pepper to taste
One can of organic coconut milk
Cut the Seminole squash in half, scoop out seeds and bake for 35 to 45 minutes or until flesh is soft.
At about the 20 minute mark of baking the squash, pour chicken bone broth into a large pot and bring to a simmer. Add carrots, onions, celery, garlic, curry powder and salt and pepper.
When squash has finished baking, remove from the oven, scoop out the flesh and add to the soup.
Allow the soup to simmer for an additional 30 minutes to allow the flavors to meld and the carrots, onions and celery to finish cooking.
Add the coconut milk and simmer for another 5 minutes.
Serve with a scoop of Greek yogurt, garnish with a sprig of fresh parsley and enjoy!
Note: If you prefer a smoother soup, you can puree it in a food processor or blender before serving (<-affiliate links). This recipe makes enough for 4 large servings or 2 servings for supper and two leftover for lunch the next day.
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