Remember my turban squash?** Well in case you were wondering, it turns out that turban squash makes excellent soup. It took me a few weeks before I got around to making it, but the squash waited patiently.
Turban Squash Soup [or any kind of squash or pumpkin]
Cut squash in two.
Bake face down [unless you forget like I did and leave it face up] It takes about an hour at 350.
Fry some onions.
Put chicken broth or bouillon, onions and cooked squash in some water.
Cook some more.
Puree with a handmixer.
Add some milk, and spice as you like: salt, pepper, a touch of garlic.
Serve with grated cheese and croutons**
You probably weren’t wondering if the word turban is in the Bible but I came across it the other day in Exodus. Who knew.
Make a plate of pure gold and engrave on it as on a seal: HOLY TO THE LORD. Fasten a blue cord to it to attach it to the turban; it is to be on the front of the turban. It will be on Aaron’s forehead, and he will bear the guilt involved in the sacred gifts the Israelites consecrate, whatever their gifts may be. It will be on Aaron’s forehead continually so that they will be acceptable to the LORD.
Speaking of turbans, I recently saw this around town.