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BUTTERNUT - RED KURI - Red Kuri Squash Soup
Nb persons: 4
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| Red Kuri Squash Soup •F&W •STAFF-FAVORITE Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts. More Vegetarian Soup Recipes | |
| 1 1/2 pounds | red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups) |
| 1/2 medium | onion, coarsely chopped |
| 1 | bay leaf |
| 1 medium | fennel bulb, cored and cut into thin wedges |
| 1 tablespoon | extra-virgin olive oil, plus more for drizzling |
| Salt | |
| freshly ground black pepper | |
| 1 tablespoon | unsalted butter |
| Chopped toasted pecans, for garnish | |
| small | marjoram leaves, for garnish |
Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
MAKE AHEAD
The soup can be refrigerated overnight. Reheat gently.
SUGGESTED PAIRING
Strawberry-and-cinnamon-inflected Pinot Noir.
PUBLISHED FEBRUARY 2012
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