I’d never seen a snake squash until I walked into our local Harlem market and found a huge bin of them. The one that I selected, if you can call it that, had no external cuts or nicks.
The soup is served chilled, which makes it perfect for a summer get together. This is a great recipe to do the day before!
- 1 snake squash, cleaned and sliced
- 2 tbsp olive oil
- 1 medium onion, cubed
- salt and pepper to taste
- 1/2 tsp tarragon
- 1 1/2 cup veggie stock
- 2 tsp chopped fresh mint
- 1/2 cup half and half
In a saute pan or deep saucepot, over high heat, drizzle olive oil and cook onion until translucsent. Add squash and lightly brown (3-5 min), then reduce heat to medium. Pour in 1/2 veggie stock and simmer for 15 min (you can pour additional stock to make the soup thinner or thicker to your liking). Add mint and cook for another 10 minutes or so.
Pour cooked squash into a blender and liquify (depending on machine takes 4-10 min). Return liquid soup to sauce pot. Add half and half, simmer for a final 5-8 minutes, adjusting salt and pepper as desired.
Remove from heat then chill. Serve with mint garnish.