Kubiertos

If you ask me, I would definitely say that pumpkin and squash are the same thing except pumpkin is more associated to Halloween (easier to say probably). But I did a bit of internet research and discovered that although they are of the same family, they are in fact two distinct types of vegetables. The main difference being the color and the stem. The pumpkin has a darker orange colored skin (suitable for Halloween) and a thicker, sturdier stem (better handling for trick or treaters). The squash would have more variety in terms of color, stem, skin, etc. What is commonly sold in local grocery stores would be considered a squash of the winter squash variety. I think they also taste different but don’t take my word for it as my only exposure has been to the local vegetable.

I have always been intrigued what a squash soup would taste like given that I love mashed squash in my Pinakbet – a vegetable stew that includes squash cooked with shrimp paste or fish sauce. I also love eggplant and squash cooked in coconut milk. See how much I love squash? It wasn’t too long before I graduated to squash soup so I found myself a simple recipe that would satisfy my tastebuds.

Ingredients:
1/2 of a large squash cut into cubes
2 large onions, diced
2 liters of water or chicken stock
2 tbsp butter
250ml cream
some parsley

Procedure:
Combine pumpkin cubes, onion and butter in a pot. Boil everything in water or chicken stock until the squash becomes fork tender. Pour everything in a blender and puree. Pour cream and blend well for about 1 minute. Put some parsley and serve warm.