Red Kuri And Butternut Squash Soup
I just love creamy squash soups, butternut is probably the most well known and it’s delicious. I found some red kuri squash and loved the way it looked, I have never had it before but after quickly googling on my i phone (I love that I can find info in a flash on my phone) I decided that I wanted to try it. Now I love making squash soup, but HATE cutting it, I don’t care how sharp your knife is it’s so hard to cut, serious tough skin. I trim the ends, cut in half and bake in the oven until it’s soft. I don’t have the strength or patience to peel squash.
Red Kuri squash is great, the flesh is sweet and when baked has a lovely soft consistency. It is not quite as dense as butternut squash, it’s closer to pumpkin.
The soup takes almost no time at all to prepare since the squash is already cooked. I don’t add spice only salt and pepper. It would be good with spice I am sure, it’s just that I am partial to it straight up with only aromatics (I use onion).
Serves 4-6 depending on Serving size
1 butternut squash cut in half, seeds removed
1 red kuri squash cut in half seeds removed
1 onion (I used yellow onion) diced
1 tbs brown sugar(optional)
2-3 cups broth (chicken or vegetable)
1/4 cup heavy cream or full fat coconut milk
2 tbs butter
splash of apple cider
salt and pepper to taste ( I used a blend of 5 peppers)
Heat oven to 375 place squash cut side down on baking sheet and bake until soft it takes approximately 45-60 minutes. Remove from oven, let cool a little and scoop out flesh into food processor or blender. Puree until very smooth and set aside.
In saucepan or soup pot add butter and melt on medium high, add the onion and saute until soft and translucent add the optional tbs of brown sugar and continue to saute for another minute or so. Add the broth or stock and simmer for approximately 20 minutes. Add the squash puree, splash of cider and salt and pepper and simmer for 10-15 minutes. Add the heavy cream and continue to simmer for 5 more minutes. Serve hot.