I take back everything I ever said about butternut squash soup. Because there is really only one pumpkin soup in my book, and that is soup made from kuri squash, also called sunshine squash or hokkaido squash. It just has this wonderful, mellow nutty flavor compared to which butternut squash is simply bland.
It’s not even difficult to cook. I usually buy the smallest kuri possible, the little 1 pound babies, and that’s good enough for 2-3 servings of soup. I leave the skin on, and cut it (also simpler because the squash is small) into sections, and scoop out the seeds, which I roasted separately.
An added flavor booster is this little gnarly cousin of the celery stalk, the celery root (or celeriac). It makes the soup slightly thick, similar to adding potatoes. It has a very strong flavor, so a little slice goes a long way.
So, there you have it. A kuri squash, 1-2 carrots, celeriac, and broth, cooked until both the carrots and squash are tender, cooled, pureed and ready to eat the finest, and boldest natural kuri squash soup.
Red kuri squash soup
makes 2-3 servings:
- 1 ts olive oil
- 1/2 red onion, peeled and diced
- 1 small 1 pound red kuri squash, cut into section, seeds removed (also known as Japanese squash, orange hokkaido, or uchiki kuri squash)
- a 1/2 inch thick and 4 inch long strip of a celeriac (root)
- 2 small diced and peeled carrot
- 4 cups vegetable broth
- Salt and pepper
- sour cream, to serve
- fresh thyme, chopped, and pepitas to serve
In a large pot, heat olive oil. When hot, add the onion and soften (ca. 3 to 4 min). Add the vegetables and cook for 2 minutes, stirring. Cover with broth, and a lid, and simmer for 25 minutes on medium low heat, or until the vegetables are soft. Cool the soup and puree in a blender, or use an immersion blender and purée the hot soup. Add more stock or water if necessary. Serve.