Wookiee Hut Cuisine presents:
Roasted Squash Soup
by SuSu

Jobal Naberrie was at an autumn faculty party at the university, where her husband Ruwee worked. The food, as usual, was the usual spread; perhaps it was better to have nondescript food, so as not to detract or distract the egghead faculty from talking about their latest research and theories in a social setting?

The only thing that got her excited about the luncheon was the table settings. She'd thought they'd put fake pumpkins and peppers on the tables as decoration, so she was startled to discover that they were real vegetables, perfectly ripe! Thoughout the evening, she moved from table to table — socializing, as a good faculty wife should — and picked up the centerpieces to squirrel away under her seat in the corner of the dining room.

When the evening was over, she was dismayed to discover that her stash of pumpkins and peppers had been cleared out! She was disappointed that her efforts to not waste the vegetables ended up being squashed flat. She went home with Ruwee disheartened.

Imagine her surprise when he opened the hatch of their speeder and pulled out bags upon bags of pumpkins and peppers! Delighted, Jobal demanded to know where they had come from? Ruwee winked at her, "Got my students to bag them up and take them to the car. Did you not want them?" Before she could be roasted for pilfering the centerpieces, she took the produce inside and told Ruwee to invite the students for lunch the next day.

  • 3 small-to-medium sized butternut or acorn style of squash
  • vegetable oil
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • thumb-sized piece of ginger, peeled and chopped
  • 2 bell peppers, chopped
  • 2 tablespoons curry powder
  • 1 tablespoon cumin powder
  • 4 cups chicken or vegetable stock
  • 1 lime, zest and juice
  • salt, to taste
  • pepper, to taste
Heat the oven to 350°F / 185°C. Cut the squash in half or pierce them (to prevent them from exploding while cooking). If you cut them, scrape the seeds from the core (discard, or save to roast), then oil the cuts and place cut-side down on a foil-lined baking sheet. Otherwise, just place them on the foil-lined sheet without the addition of oil, and bake in the over for about 1 hour, or till a skewer goes through easily. When done, allow to cool till you can touch them, and peel off the skin or scoop out the cooked flesh with a spoon. If you had not split the squash before, do so now and carefully scoop our the seeds and discard or save for roasting, then remove the flesh. Chop roughly.

Heat the oil in a heavy bottomed soup pot. Add the onions, garlic, ginger, peppers, and a tablespoon of salt. Cook the vegetables till they are softened but not browned. Add curry powder and cumin and mix together. Add the roasted squash flesh and the stock and stir. The squash will falls apart into the liquid and thicken it. If the soup seems too thick, add more stock or water. Cook until the soup comes to a boil. Add the juice and zest of the lime, and salt to taste. If desired, add freshly ground pepper to taste.

If you'd prefer a smoother soup, blend or mash, as desired. Serves 6 to 8 as a meal, or up to 12 as a starter course.

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