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Wednesday, November 26, 2014

Creamy Red Kuri Soup: inspired by Béatrix's Red Kuri Soup #Weekend Bites #French Fridays with Dorie

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Creamy Red Kuri Soup- simplelivingeating.com


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.


Creamy Red Kuri Soup: simplelivingeating.com

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.


Creamy Red Kuri Soup: simplelivingeating.com

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: simplelivingeating.com


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

Ingredients:

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.


Directions:

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. 







Farm to Table French Phrasebook: simplelivingeating.com
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
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
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
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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Weekend Bites

Weekend Bites



33 comments:

  1. Replies
    1. You are welcome Linda. Happy Thanksgiving.

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  2. This soup looks wonderful!!
    Thanks for the party Diane and I wish you and your family a very Happy Thanksgiving :)

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  3. Hi Diane, Happy Thanksgiving to you & your family. Hope you're going to have a fabulous time. Btw, thanks so much for featuring my previous post. Enjoy & have fun !
    Blessings, Kristy

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  4. Hello cute lady! I love stopping by and partying with you. Thank you for hosting. Please come and party with us at our party. We would really appreciate it. Happy Friday! Lou Lou Girls

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  5. I really like your tweaks to this recipe....I have a feeling I would have liked it better had I made it your way. Not that it was bad, but it wasn't particularly flavorful. Hope the weather wasn't too bad for you. xo

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    Replies
    1. I desired a score after last week's gnocchi disaster.

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  6. Nice interpretation of this soup. I've also been eating roasted acorn squash slices with the skin on. It gets tender, and I never knew it. Those are just too hard to peel. I love discovering that the red kuri skin can be eaten too. I hope you and your family had a wonderful Thanksgiving and that you survived the messy weather.

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    Replies
    1. My mom was sick and didn't make it to Thanksgiving and she usually brings the squash dish. I baked acorn squash it was a nightmare to peel. Then I found out that she uses butternut. Butternut you can scope out the flesh.

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  7. I think I would have liked the butternut squash and chestnut variation more if I had decorated it like you. Happy weekend!

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    Replies
    1. That variation sounded delicious, but your right it probably still would need vegetable broth to fill out the flavor.

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  8. I roasted one of the red kuri squash that I bought and am looking forward to trying the soup that way (it's hanging out in the freezer, waiting for me to get to it). Nice to get your take on it. Hope that the weather turns out not to be too horrible.

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    Replies
    1. It wasn't a bad snow storm and we had enough time for the roads to be cleared before dinner that everyone was able to shovel out. Let me know how your soup comes out. The roasted squash is the way to go.

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  9. Looks great! Thanks for all those tips and I can imagine that your soup had a really nice punch of flavors in comparison to the base recipe!

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    Replies
    1. Thanks I'm guessing that it did too... if anything it was more suited to my family's tastebuds.

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  10. Belated Happy Thanksgiving.
    I am finding that more often than not, I am roasting my vegetables for soup and then blending them (and stock is a must). It makes a huge difference in the final outcome, doesn't it?

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    Replies
    1. I think once you discover how much better roasted vegetables taste you just can boil them. Happy Thanksgiving to you too Cher.

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  11. I have never tried Red Kuri squash before, but I will be looking for it. Your soup sounds and looks great. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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    Replies
    1. Now that I realize that you live fairly close I can say with confidence that it is in green markets now.

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  12. Roasting the squash is a great idea. Whenever I start to make one of Dorie's recipe, I just follow along like a good little sheep and don't stray off the path. But, the changes you made make sense to me. I must admit that I am not a fan of vegetable broth. Just have never found one that tastes good. I also agree that the various garnishes make all the difference.

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    Replies
    1. I think this soup would be good with chicken broth too... probably more tasty.

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  13. I hate peeling pumpkin, so I wish we could find this squash here. Your soup looks great.

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    Replies
    1. How you find it. Red Kuri squash is interesting.

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  14. This soup sounds great! Check out my recipe for easy Curried Acorn Squash with Brown Rice and Raisins when you get a chance!

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  15. Love the garnishes--that's always what makes a soup for me. Apples and walnuts make this soup very "fall." Thanks for sharing, Diane.

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  16. Thank you for posting on Motivation Monday!

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  17. Hi Diane,
    We will just love your soup, it looks like it is so full of flavor. Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

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  18. I recently started sharing recipes on The Jenny Evolution and thought it would be terrific to have a group on FB where we can share our recipes not just with other bloggers but with people who are searching out recipes. That said, I'm launching a Food Blogger group! If we work together we can make this a great outlet for all of us. If you'd like to join, visit me here https://www.facebook.com/groups/341455112700743/

    To be approved post to the group, please follow the directions in the group description. Look forward to seeing you there!

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  19. I hadn't heard of Red Kuri squash before, Diane. I like the idea of a squash that doesn't need peeling! Your soup sounds delicious, perfect for this cold weather so many of us seem to be having! Thank you for sharing with us at the Hearth and Soul hop.

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    Replies
    1. I hope you can find it in England. The French and the Germans use it so it is around. Really great not having to peel it.

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  20. How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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