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Béatrix’s Red Kuri Soup

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Just a few ingredients cooked and pureed make for a gorgeous Red Kuri Soup. It looks and tastes like autumn!

Red Kuri Squash Soup in soup bowls topped with pear slices and hazelnuts

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.

 

Red Kuri Soup squash along with other varieties in a wicker cornucopia Have You Eaten Red Kuri Squash?

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.

The Verdict

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.

Red Kuri Soup in soup bowls topped with pears and hazelnuts

Dorie’s recipe can be seen HERE

 

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31 comments on “Béatrix’s Red Kuri Soup”

  1. Lol… For my guy it tends to work if there is some meat involved. Preferably disguised as crispy bacon bits on top. Which would possibly work with this soup too! I had never heard or red kuri squash…

  2. Looks like a nice seasonal dish Liz, very pretty:@)

  3. I agree that this was creamy with no cream added – I loved the colour too!

  4. Liz, this Red Kuri Soup looks amazing!! love the pear slices on top! so elegant!!! Well, God bless Bill for trying. . I would have gulped down the entire bowl!!! love it! going to get the recipe now!

  5. This may have not been for Bill but it defiantly would have been for me sounds and looks lovely

  6. I do enjoy red kuri squash. This soup looks perfect and it has such a lovely color.

  7. I also grew up with acorn squash and loved it, but it’s not easy to find around here so now red kuri is my go to squash. Sorry to hear that Bill wasn’t a fan.

  8. Poor Bill goes hungry again! I love the look of your soup; it’s so beautifully presented and what a gorgeous colour it is. The acorn squash are lovely – we don’t see squash like that in this corner of the world! xx

  9. What a beautiful soup and it does look like a bright bowl of autumn!

  10. Liz, this looks wonderful and perfect for cold weather. I can’t wait to make this…squash, leeks, and apple. Yum!

  11. I like Simone’s idea. John’s not fond of pumpkin soup on its own but a few croutons and a bit of bacon bits and he’s happy.

  12. Glad to hear you liked it. The pear slices on top are so pretty! Hope you had a great Thanksgiving. Did Bill eat that meal?

  13. I have never had this squash. I must see if i can find it. Your soup looks absolutely beautiful. You photos are perfect. I bet the soup was delicious, even if it did not rock your husband;’s culinary world. I will have to try this one.

  14. Red Kuri soup looks so pretty, the colour is vibrant and delicious 😀

    Cheers
    Choc Chip Uru

  15. This one needed a fat pinch of curry powder or some of Katie’s (Prof Who Cooks) andouille sausage… at least its butternut squash + chestnuts cousin did! I know we will have better luck with the December roundup!

  16. Kevin is decidedly in the squash-phobic camp, but he didn’t mind this one. I don’t think I could get him to eat more than an appetizer portion at a time, though. Your presentation is beautiful, by the way!

  17. As long as you liked it Liz, that is the main thing. I would have liked it better if I didn’t have tiny little bits of pumpkin skin all through mine.

  18. It’s always a surprise when they eat something with vegetables in it. I would love this so much…..

  19. I am a fan of all things with winter squashes. The colour of your soup is just amazing!

  20. Now, I am thinking about big cheesy croutons 🙂

    Sorry this didn’t pan out, but I do love the presentation!

  21. Oh, Bill!! That looks tasty to me! Send me his portion I love all squash recipes 😉

  22. Liz, your squash soup certainly looks velvety and has a wonderful color – red kuri squash is the most common squash to be found around here and we all loved the soup!
    Hope you and your family had a nice Thanksgiving,
    andrea

  23. I had to use butternut squash for this one, and we enjoyed it. Dorie’s soup always turn out nice and creamy, I liked the flavor of the leeks in this one. Have a wonderful weekend.

  24. Thank you for the intro to red kuri squash..Interesting how it is sweet and creamy…Lucky you to own a Ninja blender =) P.s. Kuri in Japanese means chestnut =)

  25. The soup looks delicious, Liz! Glad you liked it. As for Bill, I can see that side, too. Butternut squash definitely has a slightly different consistency than the kuri. Hope you had a lovely holiday and weekend!

  26. Even roasted and with vegetable broth we liked the garnishes more than the soup.. if you actually followed the recipe, then I’m with Bill it was flat.

  27. Yep, I grew up on Roasted Acorn Squash, butter and brown sugar also. And, although I branched out to spaghetti squash as well, if I served squash at meals, it was usually acorn. I was delighted with the results of the Red Kuri squash (sorry, Bill) and my dinner guests and, later, luncheon guests, all enjoyed it. Perhaps I’ll even branch out and try some of the more exotic squash at our markets……….like, uh, butternut.

  28. My husband would have the same reaction as Bill. After the obligatory taste he never have it again. I love the color and the pear slice on top.

  29. Liz, I absolutely adore red kuri squash – and suddenly it’s really popular this year in France – we’re seeing it in all the supermarkets. As you say, it doesn’t need peeling which is an added bonus – but the best is the flavour. Been putting it in so many things this Autumn – including macarons! The soup looks absolutely delicious – nice touch with the pear! And no surprise Bill loves it, too.

  30. Wonderful looking soup!
    Each Friday-dinner (which is always a big dinner) we eat soup – all year round.
    This would be a great addition to our menu 🙂

  31. Malonu skaityti!

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