Guatemalan Blue Squash

I love discovering new finds at the farmers market and the Guatemalan blue squash is a new varietal for me. Roots Organic Farm has some of the first seasonal squashes and I am so excited to take this one back to the kitchen and create a recipe for you. This rare heirloom variety of winter squash is large and oblong, the inside is dense and dark orange with a smooth, silky texture when cooked and a nutty, sweet flavor. These squashes are rich in alpha-carotene and beta-carotene which our body converts to vitamin A, which helps with healthy skin and mucous membranes, eye health, and boosting our immune systems. The blue squash is also a good source of vitamin C, an antioxidant that helps strengthen our immune systems and reduce inflammation. This blue squash is also a good source of dietary fiber which helps stimulate our digestive tracts and contributes to our gut microbiome. Folate is another essential vitamin in winter squash and is necessary for producing red and white blood cells in our bone marrow, converting carbohydrates into energy, and making DNA and RNA. This squash is also a source of magnesium which helps turn food into energy, creates protein and helps regulate the nervous system. Let’s head into the kitchen. 

Coconut Ginger Guatemalan Blue Squash Soup 

Yield: 8 Servings

1 each Guatemalan blue squash, peeled, deseeded and cut into 1-inch cubes 
¼ cup coconut oil 
1 sweet onion, diced 
3 garlic cloves, minced 
1 tablespoons ginger, peeled and grated 
2 tablespoons cilantro stems, finely chopped 
1 cup split red lentils 
2 tablespoons brown mustard seeds 
Pinch cayenne pepper 
1 teaspoon turmeric 
½ teaspoon freshly ground black pepper 
1 tablespoon curry powder 
½ teaspoon cayenne pepper 
6 cups homemade vegetable broth 
1 tablespoon lime zest 
2 tablespoons lime juice 
2 – 13.5-ounce cans simply coconut milk 

Toppings

Shaved serrano chili 
Cilantro leaves 
Toasted unsweetened coconut 

Directions:

1. Heat the coconut oil in a large Dutch oven over medium heat. Add the sweet onion, garlic, ginger, and cilantro stems. Sauté for 3 to 5 minutes or until tender and translucent. 

2. Stir in the lentils, squash, mustard seeds, cayenne, turmeric, black pepper, curry powder, and cayenne pepper. Stir until all is coated in the coconut oil, about 1 minute. 

3. Add in the vegetable broth, increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer for 20 to 30 minutes or until the lentils and squash are tender. 

4. Optional ~ using an immersion blender, puree the soup a little until it’s creamy and the squash is pureed. You may omit this step if you wish. 

5. Turn off the heat and add the lime zest, lime juice and coconut milk. Stir to combine and taste for seasoning. 

6. To serve, ladle into bowls and top with shaved serrano chili, cilantro leaves, and toasted coconut.