My F&W
quick save (...)
Red Kuri Squash Soup
© Con Poulos

Red Kuri Squash Soup

  • ACTIVE: 25 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.

  1. 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
  2. 1/2 medium onion, coarsely chopped
  3. 1 bay leaf
  4. 1 medium fennel bulb, cored and cut into thin wedges
  5. 1 tablespoon extra-virgin olive oil, plus more for drizzling
  6. Salt and freshly ground black pepper
  7. 1 tablespoon unsalted butter
  8. Chopped toasted pecans and small marjoram leaves, for garnish
  1. 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.
  2. 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.
  3. 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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.