Red Kuri Soup

Matthew:  On a whim about a month ago, I bought an unfamiliar squash at a local farm.  After some research, I was able to identify it as a red kuri squash.  I wasn’t exactly sure what to use it for, but fortuitously I came upon a recipe for Beatrix’s Red Kuri Soup in the cookbook Around My French Table by Dorie Greenspan.  The cookbook has tons of amazing French recipes, several of which I am excited to try out.  The soup recipe was amazingly easy.  You just gut the squash and chop into pieces, leaving the skin on.  Then, you throw in a couple leeks,  simmer in milk and water, and then puree the mixture.  It turns out wonderfully smooth and is delicious with the plain yogurt, granny smith apple, and toasted walnuts toppings.  I’m glad I splurged and bought really high quality whole milk because I think you can really taste the difference.  I’ll be interested in using kuri squash for other recipes.  It has a lot more flavor than your ordinary squash and I think it could go quite well in many dishes.

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3 responses to “Red Kuri Soup

  1. I thought it looked a lot like a hokaido squash, which I’ve used frequently, and I just found out on Wikipedia that they’re closely related. It’s nice that their skin is edible. Your soup looks really delicious!

  2. Looks really good! I had some great tasting butternut squash soup recently at Cafe27. I was surprised I liked it so much. I didn’t know I liked squash soup.

  3. It looks so pretty too!!

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