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11.11.13

Red Kuri Squash Soup #Healthy Eating #Weekly Menu Plan

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Red Kuri Squash Soup: Simple Living and Eating


Red Kuri Squash is my new favorite squash. Why you might ask? Well, not only is it delicious… it less sweet more nutty, kinda chestnut like, compared to butternut squash…but what makes me the most excited about this vegetable is that you can bake it and puree it into soup without removing the skin.

Red Kuri Squash: Simple Living and Eating

Yes, the skin cooks up and blends into your broth…no problem. How is that for convenience… and squash is such a great thing to eat this time of year… yes it is in season, and it is chock full of vitamin A which is evident by it's bright orange color. It is also rich in vitamin C which is also an important nutrient to get into your system during the flu season. 

Red Kuri Squash Roasted: Simple Living and Eating

I made this simple soup with my Kuri Squash but feel free to substitute it for any recipe that you would normally use Butternut Squash. It is great roasted, sautéed, stewed.. baked into muffins or quick breads etc…

Red Kuri Soup: Simple Living and Eating

Red Kuri Squash Soup

by Diane Balch
simplelivingandeating.com

Ingredients:

1 Red Kuri Squash stem removed,  halved with seeds removed
2 tablespoon of Extra Virgin Olive Oil (EVOO)
salt & pepper
4 to 6 cups of vegetable stock
1 large onion chopped
1/8 teaspoon of nutmeg


garnish options:

roasted pumpkin seeds
Sprinkle of high quality EVOO
creme Fraiches or sour cream
crumbled walnuts
peeled chopped apples


Directions:

1) Pre-heat oven to 400 degrees. Halve and remove seeds etc from center of squash. 

2) Baste inside of squash with EVOO and sprinkle with salt. Place on a baking dish and roast for about 1 hour or until the squash begins to brown and is soft when poked with a fork.

3) While squash is baking sauté onion in about 1 tablespoon of EVOO in a large sauce pan until wilted. Add nutmeg and let bloom for about 1 minute. Remove from heat. 

4) When squash is cooked add it the sauce pan skin and all,  and pour in 4 cups of vegetable broth to start. Bring it to a boil and turn off heat.

5) Either in small batches puree the soup in a blender or use an immersion blender on the stove. 

6) Slowly add up to 2 more cups of broth depending on how thick you like your soup. Add salt and pepper to taste.

Choose from the list of garnishes… I put EVOO and pumpkin seeds on mine. It is great served with buttered crusty bread.



Weekly Menu Plan:



Meatless Monday: Three Bean Soup with Homemade Bread and a Green Salad

Tuesday: Spaghetti and Meatballs with Green Beans

Wednesday: Andoulli Sausage and Shrimp cooked in garlicky EVOO over Spanish Rice

Thursday: Salsbury Steak with Pearl Onions and Peas and Roasted Potatoes

Friday: Tacos with Refried Beans, Guacomole and Sour Cream, Cheddar Cheese

Saturday: Leftovers

This post is shared on the following food/craft parties:

Tuesday Food:
Hearth & Soul Blog Hop @ 21st Century Housewife
Totally Tasty Tuesday @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home
In & Out of the Kitchen @ Feeding Big & More
Tuesday's Table @ Love in the Kitchen
Tasty Tuesday #Anyonita Nibbles

Wednesday Food:

 Wednesday Whatsit @White Lights on Wednesday 
Fresh Foods Wednesdays @ Gastronomical Sovereignty
Wonderful Food Wednesdays at @ All She Cooks
Wednesday Extravaganza @ Hunger Little Girl
Create & Share @ The Trendy Tree House
What I Whipped Up Wednesday @ Sugar & Dots
Look What I Made @ Creations by Kara

Thursday Food:

Full Plate Thursday @ Miz Helen's Country Cottage
Thriving on Thursdays @ Domesblissity
Tasty Thursdays @ The Mandatory Mooch

Friday Food:

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Rattlebridge Farm 
Weekend Wonders @ The Thriftiness Miss
Weekend Potluck @ Sunflower Supper Club
Friday Linky Party @ The Pin Junkie 
Get Him Feed @ Anyonita Nibbles

5 comments:

  1. GREAT soup !!
    No need to convince me as we eat this soup quite often during winter time

    ReplyDelete
    Replies
    1. So your a kuru squash fan… I'm not surprised.

      Delete
  2. nice soup. I haven't yet tried Red Kuri squash. May be I should get some.

    was wondering what to pair up with the pear-chestnut soup. Now i'll do ditto like you :)

    ReplyDelete
    Replies
    1. Yes, pork goes well with the soup…enjoy.

      Delete
  3. I have never heard of Red Kuri squash. I love that you don't have to take the skin off though!

    ReplyDelete

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