• Seth, The Boozy Beggar

Alice Waters' Red Kuri Squash Soup

This soup is my version of the one found here.

Red Kuri squash isn't as easy to find as I'd hoped when given one 2 years ago, so I've suggested some substitutes below in the ingredients list.


INGREDIENTS

1.5 lbs of red kuri squash (substitutes include butternut, kabocha, hubbard, buttercup), chopped into 1-inch size pieces

1 onion, sweet yellow or Vidalia, coarsely chopped

2 bay leaves

1 fennel bulb, cut into small but roasting-friendly pieces

1 tablespoon olive oil, for roasting (EVOO works fine here)

Extra-virgin olive oil, quality, for drizzling

Pecans, toasted (or raw, then toast according to this recipe)

Marjoram, dried - toss fennel with some, but also rub some between palms and sprinkle on finished soup

1-2 tablespoons of unsalted butter


Build the soup and any of your modifications in two parts.


Part 1 is the base, which is the squash, onion, bay leaf, and water, in a proper soup pot.

- Bring the squash, onion, bay leaf, and 3 cups of water to a boil, then cover and simmer for over 20 minutes until the squash is done and tender.

- when done, pull the bay leaves, then blend and add back to the pot. Stir in the butter. Season with salt and pepper.


Part 2 is the toppings: toasted pecans, roasted fennel, rubbed dried marjoram leaves. This part can be done while Part 1 simmers.

-preheat oven to 375. Toss fennel with olive oil and marjoram, salt and pepper. Roast. Add pecans for the last 5 minutes or less.


Finish:

Ladle into bowls, top with Part 2, including additional rubbed marjoram leaves, then drizzle extra-virgin olive oil.




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