Turban Squash Soup Recipe (2024)

FAQs

What does turban squash taste like? ›

However, this squash isn't most commonly known for its edible qualities, but more for its decoration qualities on Halloween. Depending on how people eat the turban squash, it actually has a similar taste to hazelnut. The finer texture that contains orange flesh on the inside ranges from being a mild to sweet taste.

The flavor of turban squash is mild and slightly nutty, with a soft, floury texture. Even after it is cooked, the skin will remain tough, and therefore is usually discarded.

The distinctive shape and colouration of this variety may seem more ornamental than edible, but Turks Turban is a delicious winter squash for baking, steaming or turning into soup. The trailing plants produce fruits up to 30cm/12in across, the flesh of which is sweet and golden orange.

Leave 30cm between each plant and protect from slugs. Leave squash to colour up on the plant. Once it sounds hollow when knocked, it's ripe: after this it will store in a cool, dark, dry place for several months. Approximate quantity: 15 seeds.

Perhaps the favorite of the squash family - Butternut squash. With a long shape and creamy orange flesh, this is a quintessential autumn favorite. Its sweet, nutty flavor makes it ideal for soups, purees, and roasting.

Turban squash, also known as "Turk's turban" or "French turban" ("Giraumon" in French), is a type of squash most often used as a winter squash. It is an heirloom, predating 1820. A cultivar of Cucurbita maxima, it is closely related to the buttercup squash. It is typically 6 pounds when mature.

You can cube squash (even small varieties) to freeze and enjoy later. You can also blanch your squash first by adding it to boiling water for about four to five minutes and then immediately scooping it into a large bowl of ice water. Drain well and freeze your pieces as mentioned above.

Turban squash, botanically classified as Cucurbita maxima, is an heirloom variety that grows on sprawling vines that can reach up to 2-3 meters in length and belongs to the Cucurbitaceae family along with pumpkins and gourds.

Many varieties of squash, another member of the “Three Sisters,” were grown by Native Americans, including acorn, zucchini, pumpkins and gourds.

What is Amish squash? ›

One of the best processing pumpkins we have ever grown at our Heritage Farm headquarters in northeast Iowa. Pale-orange flesh measures up to 5" thick, and the largest fruits weigh 60-80 pounds. Firm moist flesh is excellent for making pies and for freezing.

If you see any cuts or blemishes and dark spots, the squash is spoiled. Signs of Mold - if you see mold even in small amounts, it's a clear sign that the squash is spoiled. Discard the squash promptly. Taste - the flesh of the squash will have a fresh and wholesome flavor.

Absolutely! All squash seeds are edible.

Sow seed on edge 1.5cm (1/2") deep to prevent rotting in pots or trays during April to May 2.5cm (1") apart under glass at 20°C (68°F) using good quality seed sowing compost. Sow outdoors mid-May to June direct into growing site 1.5cm (1/2") deep 2 to 3 seeds in each position 90-100cm (36-40") apart.

Honeynut Squash: The sweetness and flavor made this a clear winner. Delicata Squash: This is actually tied with acorn squash and both are similar in texture and flavor which is why they are ranked at the top.

The mustard color flesh of the kabocha squash is very sweet and rich tast-ing. Its texture is floury dry, like a balance between a sweet potato and a pumpkin. It has the highest sugar content of any squash, and is excellent baked as a side dish or stuffed.

But delicata squash is my favorite by far. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But that's not all. Thanks to its small size and thin, edible skin, it's super easy to work with.