It’s feeling like fall here in Southern Oregon. The leaves are starting to turn vibrant colors and the nights are starting to get crisp and cool. Yesterday, my dear friend Janie gave me a Red Kuri Squash that she picked up from Seven Oaks Farms while out on her lunch hour. I was pleasantly surprised for I had never seen or heard of a Red Kuri Squash before. Red Kuri Squash are similar to pumpkins but with a bright reddish orange color and have shapes almost like tear drops.
Since I have not worked with this variety of squash before, I decided to oven roast it with olive oil, onion and a couple of carrots and then blend it with a rich vegetable stock to make a creamy Red Kuri Squash Bisque. I added some of my favorite spices such as coriander, roasted ginger, cinnamon, turmeric and fresh grated nutmeg to flavor the bisque. Oven roasting the vegetables adds a nutty caramel depth of flavor to the soup. In my opinion, this soup is so creamy and rich it does not need heavy cream on the finish.
A bowl of my Red Kuri Squash Bisque is perfect for a healthy lunch or as a first course on a cool fall day. Be sure to serve with some of your favorite crusty bread and sweet cream butter. Thanks Janie! Enjoy! – Tessa
- Red Kuri Squash (1 1/2 pounds)
- 1/2 yellow onion
- 2 carrots
- 1 Tbls olive oil
- 1/4 tsp. salt and pepper
- 1 quart vegetable stock
- 1 tsp. coriander
- 1 tsp. roasted ginger
- 1/2 tsp. turmeric
- 1/2 tsp. fresh grated nutmeg
- 1/2 tsp. ground cinnamon
- chopped parsley and a pinch of cinnamon for garnish
Begin by preheating your oven to 375 degrees. Peel and seed the Red Kuri Squash. Throw the seeds and rind into the compost bin. Cut the squash into medium sized pieces. Peel and coarsely chop your onion and your carrots. Toss squash, onions, and carrots with olive oil, salt and pepper. Place on a foil lined (easy cleanup) cookie sheet in a single layer and bake about 35 minutes until squash is fork tender and slightly caramelized.
In a medium sized pot add all your ingredients with the exception of the garnish. Cook on medium low heat covered for about 35 minutes. Using an immersion blender, blend soup until smooth. Ladle up and garnish with parsley and cinnamon. Makes about 6 servings.