I walked away from this week’s Tucson CSA pick up with two pieces of produce that each weighed over 15 pounds: a watermelon and a Ha:l squash. Deciding what to do with the watermelon was easy. I cut it up, eating about half of the sweet juicy fruit in the processes, and stored the rest in the fridge for later. Deciding what do to with a Ha:l squash the size of a toddler proved to be a more difficult task.
Eventually, I concluded that this beautiful heirloom squash was destined for more than one great recipe. I cut it up, roasted it, used about four pounds for this Ha:l Squash and Apple Soup, and saved the rest of its sweet orange flesh for future bread, pasta, and muffins. Eventually the whole neighborhood will have a taste of this beauty, but for now I’m enjoying a few bowls of Ha:l Squash and Apple Soup with my weekly loaf of Barrio Bread.
Now that it’s officially fall, it’s perfectly acceptable for this Ha:l Squash and Apple Soup to make an appearance at your dinner table at least once a week.