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Author Notes: This soup is simple, yet satisfying but a nice way to start Thanksgiving dinner. —Vy Tran
Red kuri squash puree
- 1.5 lb red kuri squash
- 2 tablespoons unsalted butter, melted
Red kuri squash soup
- 2.5 cups kuri squash puree
- 1/2 cup white onion, chopped
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- 2 ounces pancetta
- sour cream to serve
- freshly ground pepper and salt
- Cut the kuri squash into quarters and scoop out the seeds.
- Place the squash pieces, cut-side up onto a baking tray. Drizzle with butter and bake for 45-60 minutes at 400˚F or until the squash is soft and starts to brown.
- Remove the flesh from the skin and add to the blender and blend until smooth
- In a sauce pan, add the butter and sautee the onion on medium heat until golden brown.
- Add the sautéed onion and squash puree to a blender and blend until smooth.
- Return the blended squash and onion to the saucepan. Add the chicken stock and bring to a boil.
- Add heavy cream and sugar and continue stirring. Let it simmer gently to let the flavors meld, about 15 minutes.
- Season to taste with salt and pepper. Keep warm until ready to serve.
- Place the pancetta pieces in the oven until the meat becomes just crunchy. Cut the roasted pancetta into small pieces.
- Ladle the soup into serving bowls. Add a few pieces of pancetta to the soup. Garnish with a tablespoon of sour cream.
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe