I tried Red Kuri squash last year after being enticed by the possibility of not having to peel a squash. I love squash, but I find first cutting it, then cleaning out the seeds and innards, then having to cut it away from the skin just down right exhausting. Squash is good... but not that good. Red Kuri's squashes skin for some strange reason gets softer as it is cooked. It is completely edible. I found my new favorite squash!
The recipe we were to make: Béatrix's Kuri Soup sounded OK, but I know ways to intensive the flavor of vegetables, and boiling a vegetable in water in not one of them. Instead, I roasted the squash, which caramelizes it, and intensified it's flavor. It is also easier to roast something than boil it because you don't have to stir and watch it.
I then sautéed the leeks in butter enriching their flavor too. Then I added the squash along with vegetable broth instead of water. I had one soup in a cafe in Paris that was made with water, and I have to say it was the worst thing I ate there. Water in soup only works for me with meat and seafood that spills its flavors into the water and create a broth. In my experience vegetables alone don't create a flavorful broth unless they have been roasted and then cooked for a long time in water.
I used little milk because just like too much cheese I find milk depletes the flavor of vegetables. It makes them loss their edge which is great when they are bitter, but not when they are sweet.
My family enjoyed this soup especially the garnishes of apples, cheese (we used cheddar) and walnuts. What I took away most from this soup was how wonderful these garnishes work with a squash soup.
Here is a link for another soup that I made last year which we really enjoyed it has a very different flavor:
& Dorie's Recipe
Creamy Red Kuri Soup
by Diane Balch
Inspired by Dorie Greenspan's Béatrix's Red Kuri Soup
Preparation time including baking squash: 1 hour 15 minutes serves: 4 -6
1 Red Kuri Squash ends cut off, halved, seeds and innards removed
Extra Virgin Olive Oil (EVOO)
salt and pepper
4 tablespoons of unsalted butter
2 leeks with dark greens removed and sliced
4 cups of vegetable broth
1 cup of whole milk
Garnishes: chopped walnuts, peeled cubed apple, shredded cheese: cheddar or gruyére are good.
1) Pre-heat the oven to 400 degrees. Brush the squash with EVOO and sprinkle with salt place in a large baking pan. (I used pyrex.) Bake for 1 hour or until squash is completely soft and slightly browned.
2) Melt the butter in a large sauce pan and sauté the leeks until they wilt.
3) Add the squash mashing it a bit. Pour the vegetable broth over the squash continue to stir it and break up the squash. Bring it to a boil.
4) As soon as the soup comes to a boil lower it to a simmer and add the milk. Stir continuously.
5) When the milk is mixed in fairly well put small batches of the soup into a blender to puree.
6) Once it is pureed check for salt and pepper. I felt the need to add a lot of salt about 2 teaspoons.
Serve with above garnishes.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
|If you are interested or have someone on your gift list who likes French Cooking. Click on this picture to win this book.|
I am combining "French Fridays with Dorie" and "Weekend Bites" because we are expecting a big winter storm here in New York today. So, shopping etc. all had to be done earlier. I wish safe travels to everyone on the road or flying this Thanksgiving.
Food, Friendship, and Family Cheers to you all!
Weekend Bites Features:
From: Simply Fresh Dinner
|Healthy Cabbage Salad|
Pineapples, grapes, with cabbage... such an interesting mixture of ingredients. Perfect to lighten up after Thanksgiving.
From: My Little Space
|Guyanese Garlic Butter Rolls|
A South American bread I have never seen before. The texture looks amazing.
From: Turmip 2 Tangerine
|Venison Sausage & Wild Rice|
Deer are a real problem where I live. Just hit a buck the other day. If you can support a hunter do... try venison sausage it's terrific. This quiche would be great with any type of sausage...love the wild rice too
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