Recipes Red Kuri Squash Soup 5.0 (5,537) 3 Reviews Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.More Vegetarian Soup Recipes By Alice Waters Updated on June 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 25 mins Total Time: 50 mins Yield: 4 Ingredients 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups) 1/2 medium onion, coarsely chopped 1 bay leaf 1 medium fennel bulb, cored and cut into thin wedges 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground black pepper 1 tablespoon unsalted butter Chopped toasted pecans and small marjoram leaves, for garnish Directions 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. 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. 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. Rate it Print