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.
Chestnut-Pear Soup
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.
Find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Béatrix’s Red Kuri Soup. Then, see how everyone fared with the Chestnut-Pear Soup.
One Wet Foot 
Sounds like you had happy customers all around. I love red kuri squash and use it now whenever a recipe calls for pumpkin. I find the flavor to be more present than with regular pumpkins, and I also like the small size.
Loved both of these soups! I am now a huge red kuri squash fan too!
Glad even Kevin enjoyed. Wish I could say the same about Bill 🙂 Lovely pairing of soups, Teresa!
Oh what wonderful soups! To really warm both the soul & body 🙂
Soups and winter comfort both so well 🙂
What a perfect pair of soups! When I have multiple soups in the fridge, I always mean to try pouring them into the same bowl, but I always forget. I’ve never done it, but it always looks perfect in the magazines. Glad that you enjoyed them both.
That sounds lovely. If you try it, you should post photos!
Before setting out for our trip I bought enough ingredients to make the (bonne idee version of the) red kuri soup, plus the squash fennel pear soup and the pear/chestnut soup. The day before I flew out I emptied my produce stash down and gave away my pears, calabaza squash plus other random things. I’m just happy someone thought of pairing some of these soups up – especially knowing that it was well received by your testers.
The squash fennel would fit right in with these two soups (it’s also a favourite of mine). Hope you get to try them soon! From your posts and photos, it seems like you had a fantastic trip!
So much fun, and still two more days to go until we head back to the Caribbean heat. One more Dorista highlight in the works… Betsy and I are having lunch tomorrow!
That chesnut and pear soup sounds amazing. Strange question — can you have it cold? We are living temporarily in Thailand (while we’re waiting on visas to be approved, such a process!) and the thought of cold soup right now is very tempting!
I don’t think it’s a strange question, at all. I haven’t tried it, but I suspect it would be good, especially if you put something crunchy and fresh in the bottom of the bowl, like chopped spiced pear. If you try it, let me know!
Your soups look great! I liked the chestnut pear one, but had a grit incident with the squash version, so wasn’t a fan.
I am a fan of the red kuri too – I just wish I could find them 🙂
Glad these were a hit – that is always a nice feeling.
Teresa, both your soups look absolutely wonderful and we liked them both as well – the red kuri squash is certainly worth seeking out and buying if it is available – we love its taste, texture and the versatility – it is great for baking!
So nice that Kevin also really enjoyed these soups and how nice that you shared some with your parents!
Have a wonderful weekend,
Andrea
Both soups look so inviting. We could not find the red kuri squash, but after reading all the remarks
about it, I do hope I can find one and try this gain.
Glad you both liked the soup! Thanks for making the pear-chestnut soup! I had just seen some chestnuts–a rarity around here–at the grocery store and was thinking about how to use them.
The chesnut pear soup sounds more interesting I don’t remember if I made it? I hope you get a chance to try the Kuri soup with the roasted squash the flavor should be really heightened. Great photos.
I am not sure I made the Chestnut Pear Soup, Teresa, so was happy to have a prompt and hear it received a good review from Kevin. As for the Red Kuri soup….how could you not love it, right? I was introduced to a new kind of squash (for me, anyway) and was able to share it with many others. Loved this week’s recipe choice.
I’m trying to remember the Chestnut Pear Soup but I don’t. I remember making something with chestnuts, though. I will have to look back and see. Gary and I both enjoyed this soup very much and I would love to see red kuri squash show up in the stores more often!