Bring on the cooler weather, this farm-girl-turned-city-mama is up for it and she has the warm silky soup to prove it.
Begin with a plump organic red kuri squash. I’ve never seen such an intense orange colour on a vegetable. I hope the pictures do it justice, this squash was amazing. Surely there’s a load of vitamins and beta-carotene in there. I saved the seeds since this was a beautiful specimen, drought tolerant squash which will perhaps like our mild Texas winters.
This soup would be perfect as a soup course for Thanksgiving or Christmas dinner.
Red Kuri Soup
- 1 red kuri squash
- 1 red onion
- 3 qt chicken stock + 1 qt water
- 1 cup milk
- cayenne pepper
- garlic powder
- bacon bits
- shredded apple (I used half a Gala apple)
You will require a blender or immersion blender stick for this recipe and a large soup pot.
Open the squash and clean out the seeds and strings. Salt the flesh and place cut side down on a rimmed baking sheet. Trim the red onion and quarter it, place the onion on the baking sheet. Roast at 350ºF for 40-50 minutes. Let the veggies cool on the pan so you can handle them.
Roughly chop the onion and add it to a pot containing the stock and water. Begin to boil the liquids then add the spices, hold off on salt until everything has been added. Reduce the heat to medium-low.
Scoop the soft orange flesh into the pot. Don’t worry if there are large chunks at this point. Once all the squash is in, blend the soup until it is very smooth. Careful, it will be hot. Add the milk and stir. Taste for salt and adjust. Keep the soup warm until ready to serve.
Garnish the soup with bacon that is cooked and chopped, as well as freshly grated or finely diced apple. Share with someone you love 🙂