A few weeks ago, red kuri squash arrived at my local food co-op, so I snapped two up right away. At the same time, I picked up some pears and some vacuum-packed chestnuts so that I could catch up on another fall soup.
I served the red kuri soup and the chestnut-pear soup together, in small bowls, as we did Christine’s Simple Party Soups. The two soups complemented each other well. I put a dollop of sour cream in each of the bowls, but these soups are lovely without any garnish at all, as well.
Béatrix’s Red Kuri Soup
I used one of the squash in this soup, cooking it down with the rest of the ingredients, and roasted the other. It’s in the freezer, waiting for an opportunity to make this soup again. I’m interested to see how the roasted version compares to the traditional soup.
I split the soup with my parents, who enjoyed it as much as I did. Kevin’s not a big squash fan, but he didn’t mind this soup at all. I’ll be making it again, while there’s still red kuri squash in the store, but I also want to try red kuri in dessert recipes. I have it on good authority that it makes a terrific variation on pumpkin.
You can find the recipe for this soup on Dorie’s website.
I didn’t give half this soup away and it’s a good thing, because Kevin absolutely loved it. Usually, he’ll eat soup without much comment, but he raved about this one and happily helped me eat through a full recipe’s worth. He was happy that I’d made it vegan, using vegetable stock and replacing the butter with olive oil. The ingredients for this soup are available throughout the fall and winter, so we’ll be revisiting it often.
You can find the recipe for this soup here.