red kuri squash soup with thyme

 

I'm looking for you- red kuri squash.  When summer turns to fall, as the bins in front of my market fill with all the beautiful kinds of squash, like butternut, spaghetti, delicata, acorn, pie pumpkins 🎃  or red kuri, I'm thinking it's time to bake, make soup or pie.  Yesterday I made soup with the beautifully colored red kuri squash, it's so simple and rewarding.  Red kuri squash which is similar looking to a small pie pumpkin, only a deeper orange color, is known for it's smooth texture, buttery flesh and a light chestnut flavor.  I like to roast the squash after I've cut it in half and scooped out all the stringy seeds.  Then after it cools, I just peel off the skin and add it to my soup pot where I've already sautéed a few cups of mirepoix.  I add a cup of dry white wine, like a Pinot Gris and a quart of vegetable broth.  I simmer my soup until all the vegetables are tender and then zap it in my NutriBullet, I love the way it blends soups-all smooth and fluffy.  I find a bowl of thick squash soup to be very satisfying for dinner, especially with a slice of bread and butter.  Of course, you can add more liquid to your soup, if you like it thinner. 

Ingredients and Recipe for Red Kuri Squash with Thyme

Serves 6

2 small red kuri squashes, about 2 pounds

2 tablespoons olive oil

2 cups mirepoix, about one yellow onion, 2-3 carrots and 2-3 celery stocks, chopped

1 garlic clove, smashed

Sprigs of thyme, a small bundle tied with a string

4-5 small size fresh bay leaves

1 cup dry white wine, like Pinot Gris

1 quart vegetable broth

Sea salt and freshly ground black pepper

Heat the oven to 400F

Line a baking sheet with parchment paper.

Being careful and with a heavy chef's knife on a stable cutting board, cut each red kuri squash in half, scoop out all the stringy seeds.

Place the squash halves on their uncut sides on the baking sheet and roast in the oven for about 45 minutes or until tender when pierced with a paring knife, set aside until cool enough to handle.  Peel off the skin and set aside.

Place the olive oil in a heavy soup pot, like a covered dutch oven, and heat oil until hot enough that mirepoix will sizzle when added to the pot.

Cook and stir mirepoix on a medium high heat until tender, about 15 minutes.

Add the smashed garlic, you can remove it later before blending soup.

Add the thyme bundle and bay leaves.

Stir in the white wine, let it simmer and reduce for 3 or 4 minutes.

Stir in the roasted squash, breaking up with spoon.

Pour in the vegetable broth and simmer for about 20 minutes until everything is cooked through and tender.  Remove the garlic, thyme bundle and bay leaves.

Check for seasoning, adding salt and pepper.

Let the soup cool for a few minutes before blending in batches in your blender or NutriBullet.

Serve hot with a few slightly chopped fresh thyme leaves on top.