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

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k