Creamy Red Kuri Squash Soup

Name: Creamy Red Kuri Squash Soup
Yield: serves 4 to 6
Ingredients: 4 heaping cups coarsely diced squash, seeds removed; 1 quart vegetable stock; Salt and freshly ground black pepper; 3 tablespoons olive oil; 1 yellow onion, sliced; 1 sweet apple, cored and sliced; 1 teaspoon ground cinnamon; Pinch of cayenne pepper

December 14, 2011

I look forward to seeing the stunning array of brightly colored winter squash that appears at the market every autumn. Of all the varieties, red kuri squash (shown below) is my favorite for savory dishes. It has a rich, full flavor that makes this simple soup exceptional. The soup lasts for several days in the refrigerator. To reheat, add a little stock or water, because it will thicken over time.

Recipe notes

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