red kuri/kabocha soupAdapted from the Washington Post
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The original WaPo recipe calls for a very specific red kuri squash, but kabocha, which is widely available in CA and HI works just fine, and butternut squash in an absolute pinch. I have found red kuri squash pretty consistently at Whole Foods, but only in the fall. Kabocha and butternut seem to be year-round kinds of squashes. Kuri squash makes is the prettiest color and has a stronger kuri (chestnut) flavor, but kabocha works just fine too. See the below pics for comparison.
This is a dump and go soup, and you just have to make sure the pot doesn’t boil over. You will also need a hand blender.
This is a dump and go soup, and you just have to make sure the pot doesn’t boil over. You will also need a hand blender.
Kabocha with pistachios and creme fraiche
Ingredients
1 red kuri squash (2nd preference is kabocha, then butternut)
1 red onion
1 large honey crisp apple (Macintosh is OK too)
3 cups of milk. (I used non-fat, but it really doesn’t matter which kind of ‘fat’ milk you use)
3 cups of water, or half chicken broth if you have some extra on hand
Fresh or powdered ginger to your taste
About 2t of salt, or to taste
Pepper to taste
Optional garnish, one or all of them
Crème fraiche, sour cream, or plain yogurt
Kuri or roasted pistachios
Very thinly sliced apple slivers
Very, very thinly sliced matchstick fresh ginger
1 red kuri squash (2nd preference is kabocha, then butternut)
1 red onion
1 large honey crisp apple (Macintosh is OK too)
3 cups of milk. (I used non-fat, but it really doesn’t matter which kind of ‘fat’ milk you use)
3 cups of water, or half chicken broth if you have some extra on hand
Fresh or powdered ginger to your taste
About 2t of salt, or to taste
Pepper to taste
Optional garnish, one or all of them
Crème fraiche, sour cream, or plain yogurt
Kuri or roasted pistachios
Very thinly sliced apple slivers
Very, very thinly sliced matchstick fresh ginger
Using brighter red kuri squash
Cut and seed the red kuri squash into large bite-sized pieces. You absolutely don’t have to be precise.
Cut out the stem. If you are using a red kuri squash or kabocha, you have the added benefit of not having
to peel the squash.
IMPORTANT NOTE: If you use a butternut squash, you MUST to peel it.
Slice the red onion any way you want it. You will blend at the end, so it doesn't really matter.
Peel, core and cut the apple into chunks. Again precision is not important.
Dump squash, onion, and apple into a Dutch oven. Add water, milk, salt, pepper and non-garnish ginger
and bring to a boil over medium high heat. If you used some chicken broth instead of water, be very
cautious with adding salt. It will look absolutely awful, but don’t worry because the blender will take care
of everything. Reduce heat to low and cook until the squash is very tender.
Use the hand blender to make everything smooth. It will take awhile, but will be well-worth it. Season to taste with salt and pepper.
Add whatever mix-ins you want. Plays well with Kuri Sausage Sourdough Stuffing or Cornbread Stuffing acting as croutons.
Cut out the stem. If you are using a red kuri squash or kabocha, you have the added benefit of not having
to peel the squash.
IMPORTANT NOTE: If you use a butternut squash, you MUST to peel it.
Slice the red onion any way you want it. You will blend at the end, so it doesn't really matter.
Peel, core and cut the apple into chunks. Again precision is not important.
Dump squash, onion, and apple into a Dutch oven. Add water, milk, salt, pepper and non-garnish ginger
and bring to a boil over medium high heat. If you used some chicken broth instead of water, be very
cautious with adding salt. It will look absolutely awful, but don’t worry because the blender will take care
of everything. Reduce heat to low and cook until the squash is very tender.
Use the hand blender to make everything smooth. It will take awhile, but will be well-worth it. Season to taste with salt and pepper.
Add whatever mix-ins you want. Plays well with Kuri Sausage Sourdough Stuffing or Cornbread Stuffing acting as croutons.
