Skip to main content

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.






Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

  We're planning a trip to France 🇫🇷  this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit.  My husband and I are  going to the wedding of a dear friend in the South of France, in Antibes to be precise.  We are staying by the outdoor market which is wonderful, I visited the market a few years ago.  We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums.  Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷  while nibbling on appetizers or apéro as they say in France, which sounds delightful.   I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F