To get the best possible taste out of the red kuri squash is to roast it. When your roast the squash it gets caramelized and it intensifies the flavor. Butternut squash soup is delicious, but once you taste kuri squash it will be your new favorite.
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- 1 red kuri squash, ends cut off, halved, seeds and innards removed
- Extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 4 Tablespoons unsalted butter
- 2 leeks, dark greens removed and sliced
- 4 Cups vegetable broth
- 1 Cup whole milk
- Chopped walnuts, for garnish
- Chopped apples, for garnish
- Cheddar cheese, shredded, for garnish
Pre-heat the oven to 400 degrees F.
Brush the squash with olive oil, sprinkle with salt and pepper, and place in a large baking pan. Bake for 1 hour or until squash is completely soft and slightly browned.
Melt the butter in a large sauce pan and sauté the leeks until they wilt.
Lightly mash the squash and add it to the sauté pan. Pour the vegetable broth over the squash continue to stir it and break up the squash. Bring it to a boil.
As soon as the soup comes to a boil lower it to a simmer and add the milk. Stir continuously.
When the milk is mixed in fairly well put small batches of the soup into a blender to puree.
Serve with desired garnishes.