Creamy Kuri Squash Soup
Winter brings squashes of all sorts to the farmers markets and CSAs. Sometimes overwhelmed, I’ve been making spaghetti squash gratins, butternut squash soups, sweet potato fries, etc. etc. etc.
Soups are a comforting and easy go-to.
I made soup from a kuri squash last year but did not love it. The squash’s flavor is delicate so I found the soup rather bland. It was soothing for sure but pretty tasteless.
This time, I tried to add some richness with dairy (butter and milk) and used breadcrumbs to create a more velvety texture. The resulting soup is creamy and warms the spirit.
Yields 4 hearty servings
- 1-1/2 to 2 lb. kuri squash, peeled and diced into 1-inch cubes (about 3 cups)
- 1/2 onion, chopped
- 1 tablespoon butter
- 1-1/2 cups chicken broth
- 1-1/2 cups water
- 1 slice of bread or 1/2 cup breadcrumbs
- 1/2 cup whole milk
- 1 teaspoon salt (or to taste)
- 1/2 cup pepper
In a pot, melt butter and add onions, cooking until translucent, about 10 minutes. Add the cubed kuri squash along with both the broth and water.
Bring the pot to boil, cover and simmer about 20-30 minutes or until the squash is tender. The breadcrumbs should also be completely broken down.
Working in batches, puree the soup until smooth. Return the soup to the pot. Stir in milk and add more salt if necessary.
Garnish with anything that strikes your fancy, be it toasted breadcrumbs, braised vegetables or maybe even some toasted nuts.