Roasted red kuri squash soup

October 17, 2015
0 Ratings
Photo by Vy Tran
  • Serves 4
Author Notes

This soup is simple, yet satisfying but a nice way to start Thanksgiving dinner. —Vy Tran

What You'll Need
  • 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
  1. Cut the kuri squash into quarters and scoop out the seeds.
  2. 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.
  3. Remove the flesh from the skin and add to the blender and blend until smooth
  4. In a sauce pan, add the butter and sautee the onion on medium heat until golden brown.
  5. Add the sautéed onion and squash puree to a blender and blend until smooth.
  6. Return the blended squash and onion to the saucepan. Add the chicken stock and bring to a boil.
  7. Add heavy cream and sugar and continue stirring. Let it simmer gently to let the flavors meld, about 15 minutes.
  8. Season to taste with salt and pepper. Keep warm until ready to serve.
  9. Place the pancetta pieces in the oven until the meat becomes just crunchy. Cut the roasted pancetta into small pieces.
  10. Ladle the soup into serving bowls. Add a few pieces of pancetta to the soup. Garnish with a tablespoon of sour cream.

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