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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
tablespoons unsalted butter, melted
Red kuri squash soup
cups kuri squash puree
cup white onion, chopped
tablespoons unsalted butter
cup chicken stock
cup heavy cream
tablespoon brown sugar
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