Just a few ingredients cooked and pureed make for a gorgeous Red Kuri Soup. It looks and tastes like autumn!
Béatrix’s Red Kuri Soup
I grew up eating lots of acorn squash. My mom would roast it filled with butter and brown sugar. Things are different here at chez Berg. Our meals revolve around meat and potatoes with a few ordinary vegetables as sides…peas, corn, green beans. You know the drill. My jaw dropped when Bill ate a cup of Butternut Squash Soup at a dinner party. Thinking it was an anomaly, I pulled out my soup pot and repeated that recipe in my kitchen. He still liked it. So I had high hopes with Dorie Greenspan’s Red Kuri Soup.
I hadn’t heard of this squash variety till I started cooking my way through Around My French Table by Dorie Greenspan. This soup was frequently nominated for our cook alongs, but being a seasonal crop, we had to wait for November. It’s slightly sweet with the flavor described as a combination of pumpkin and chestnuts. Unique for sure.
And one of its bonus characteristics is that it doesn’t need to be peeled like other squash. So there’s less likelihood of injuring oneself in the kitchen. Butternut squash can certainly be substituted, but add some chestnuts to the mix to replicate the flavor of the Red Kuri, also known as potimarron in France.
I’m sad to say this wasn’t a hit with the husband. He did take a spoonful begrudgingly, and that was enough. I enjoyed the creamy simplicity of this basic recipe: squash, leeks, milk, salt, pepper and nutmeg. Pureed perfectly in my new Nutri-Ninja blender, you’d never know there was no cream involved.
Bill apparently needed more spices to camouflage the squash flavor. Or perhaps a big cheesy crouton atop his soup could have persuaded him to take a second bite. I probably shouldn’t refer to him as a squash fan after all. Next week’s Tartine de Viande des Grisons looks promising, though. Stay tuned.