Red Kuri Squash is my new favorite squash. Why you might ask? Well, not only is it delicious… it less sweet more nutty, kinda chestnut like, compared to butternut squash…but what makes me the most excited about this vegetable is that you can bake it and puree it into soup without removing the skin.
Yes, the skin cooks up and blends into your broth…no problem. How is that for convenience… and squash is such a great thing to eat this time of year… yes it is in season, and it is chock full of vitamin A which is evident by it's bright orange color. It is also rich in vitamin C which is also an important nutrient to get into your system during the flu season. 
I made this simple soup with my Kuri Squash but feel free to substitute it for any recipe that you would normally use Butternut Squash. It is great roasted, sautéed, stewed.. baked into muffins or quick breads etc…
Red Kuri Squash Soup
by Diane Balch simplelivingandeating.comIngredients: 1 Red Kuri Squash stem removed, halved with seeds removed 2 tablespoon of Extra Virgin Olive Oil (EVOO) salt & pepper 4 to 6 cups of vegetable stock 1 large onion chopped 1/8 teaspoon of nutmeg
garnish options: roasted pumpkin seeds Sprinkle of high quality EVOO creme Fraiches or sour cream crumbled walnuts peeled chopped apples
Directions: 1) Pre-heat oven to 400 degrees. Halve and remove seeds etc from center of squash.
2) Baste inside of squash with EVOO and sprinkle with salt. Place on a baking dish and roast for about 1 hour or until the squash begins to brown and is soft when poked with a fork.
3) While squash is baking sauté onion in about 1 tablespoon of EVOO in a large sauce pan until wilted. Add nutmeg and let bloom for about 1 minute. Remove from heat.
4) When squash is cooked add it the sauce pan skin and all, and pour in 4 cups of vegetable broth to start. Bring it to a boil and turn off heat.
5) Either in small batches puree the soup in a blender or use an immersion blender on the stove.
6) Slowly add up to 2 more cups of broth depending on how thick you like your soup. Add salt and pepper to taste.
Choose from the list of garnishes… I put EVOO and pumpkin seeds on mine. It is great served with buttered crusty bread.
Weekly Menu Plan:
Sunday: Pear Chesnut Soup, Pork Chops with Herb Butter, Mashed Potatoes Meatless Monday: Three Bean Soup with Homemade Bread and a Green Salad Tuesday: Spaghetti and Meatballs with Green Beans Wednesday: Andoulli Sausage and Shrimp cooked in garlicky EVOO over Spanish Rice Thursday: Salsbury Steak with Pearl Onions and Peas and Roasted Potatoes Friday: Tacos with Refried Beans, Guacomole and Sour Cream, Cheddar Cheese Saturday: LeftoversThis post is shared on the following food/craft parties:
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