Member Beth Sorrell’s Weekly Recipe…
I had never heard of mashed potato squash, much less cooked with them. Once I found out they tasted like mashed potatoes when cooked I was inspired to try them in my favorite soup recipe, and they worked! I hope you try this.
2 mashed potato squash, cooked, seeds and peel discarded. See note
1 russet potato, peeled and diced
2-3 leeks, white parts only, sliced thin and rinsed ( I use my salad spinner)
5oz Marcoot quark cheese. Save the other 3oz for next week’s recipe.
3 garlic cloves, minced
3 cups chicken or veg broth
Stove top method
Sauté leeks in a bit of butter in a heavy lidded pan till soft. Add garlic and stir a minute or so. Add squash flesh, diced potato, quark, and broth. Bring to low bowl. Turn heat down to simmer and cover for 20 minutes. Use immersion blender to purée or let cool slightly and blend in batches in a blender. Season with salt and white pepper to taste.
Instant pot method
Turn pot to sauté and heat. Sauté leeks in a bit of butter or oil till soft. Add garlic and stir a minute or so. Switch pot off and add everything but the quark. Seal lid and cook on manual for 10 minutes. Release pressure carefully and add quark to soup. Use immersion blender or blend in batches in blender, letting soup cool slightly. Season with salt and white pepper.
I half my squash, scoop out seeds, and cook in my instant pot. 10 minutes is plenty for super soft flesh. I cooked a butternut squash with these for another recipe. If you want to roast the squash in the oven, half the squash and scoop out seeds. Roast in a rimmed pan cut side down at 400 degrees for 30 min or until soft.