During a visit to the Farmer's Market in Alpena, Michigan
I came across a huge winter squash called Sweet Mama.
With a name like that, I had to buy it! After some investigation on the
internet, I discovered this is another name for the Japanese kabocha squash,
and I further discovered the "Squash Soup with Pecans & Ginger"
(page 171) calls for kabocha. What serendipity! The deep orange flesh and texture
is similar to butternut or buttercup, either of which could easily sit in for Sweet Mama if she is unavailable. Either way, this elegant
soup is sure to please. This is a
blended soup of squash, onion, celery, ginger, and broth, enlivened with a sprinkle of spices, sweetened by a splash
of pure maple syrup, made creamy with soymilk, and topped with an enticing
sprinkle of toasted pecans and crystallized ginger. To keep this oil free, simply omit the canola oil when cooking the onion and celery, using a nonstick soup pot, or a little broth instead. Autumn is the perfect
season for this soup!