Red Kuri Squash

Red Kuri Squash Soup

It doesn't get much simpler than this recipe.  I will admit that preparing the squash is a bit tiresome.  I would suggest using a sharp knife to cut them in half and then a spoon to remove the seeds and stringy pulp.   A vegetable peeler will do a better job of removing the skin than a paring knife and it is easier to peel them once they are cut in half.  I also do not suggest roasting the seeds from these squash. Though they are abundant in number, they are quite tough, difficult to chew, and not particularly flavorful.  Believe me, I tried it!  What a disappointment after spending the time to separate them. 

Once your squash is prepared however this is a very quick soup,  but will look and taste like you spent much longer.  I served it with a large side salad.  Serves 4.

Red Kuri Squash Soup

(adapted from FoodandWine.com)

 2 Clarion River Organics red kuri squash, seeds removed, peeled and cut into 1-in. cubes 
1 medium onion, chopped
1 bay leaf
1 1/2 cups vegetable broth
1 1/2 cups water
1 cup non-dairy milk, optional (for a slightly richer taste)
2 Tbsp. chopped toasted pecans, for garnish (toast at 400 degrees for 2 minutes)
2 Tbsp. marjoram leaves, for garnish

In a large saucepan, combine the cubed squash with the chopped onion, bay leaf, vegetable broth, and water and bring to a boil over high heat.  Cover and simmer over low heat until the squash is tender, about 20 minutes.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender (or if you have a Vitamix or other industrial strength blender you can do soup all at once).  Return the soup to the saucepan and add milk if desired.  Warm over low heat. Ladle the soup into bowls and garnish with the pecans and marjoram leaves.