With a flavor reminiscent of roasted chestnuts, red kuri squash isn’t to be missed. You can find this orange-skinned, teardrop-shaped squash at farmers markets and most natural foods stores in the fall. This simple recipe pairs the squash with just a handful of ingredients, allowing its rich natural flavor to shine.
If you can’t find red kuri squash, use butternut or honeynut squash. Serve the soup plain, or garnish it with microgreens, chopped green onions, and toasted nuts or seeds.
- 1 red kuri squash (about 2 to 3 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, coarsely chopped
- 2 teaspoons fine sea salt
- 3 cups chicken broth
Split the squash in half and scoop out its seeds. Place the halves cut-side down on the parchment-lined baking sheet and bake until tender, about 20 minutes. Set the baking sheet on the counter and allow it to rest, until the squash is cool enough to handle comfortably.
Warm the olive oil in a Dutch oven over medium heat. Toss in the onion, sprinkle with salt, and let it cook, stirring occasionally, until deeply fragrant, about 5 minutes.
Gently scoop the squash’s flesh from its skin and drop it into the Dutch oven. Discard the skin. Increase the heat to medium-high and pour in the broth. Bring it all to a boil, then turn the heat down to medium-low and simmer for about 20 minutes or until the ingredients are cooked through and the flavors meld.
Turn off the heat and purée the soup with an immersion blender until smooth. Ladle into soup bowls and serve hot, or transfer it to an airtight container and store it in the refrigerator for up to 5 days.
