Recipe of the Month

Red Kuri Squash Soup
orange soup in bowl

Ingredients
1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
1/2 medium onion, coarsely chopped
1 bay leaf
1 medium fennel bulb, cored and cut into thin wedges
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
Chopped toasted pecans and small marjoram leaves, for garnish

Directions

Preheat the oven to 375°F. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf, and 3 cups of water, and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.

Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.

Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.

*Recipe courtesy of Alice Waters, Food & Wine

Makes 4 servings. Cook Time: 50 minutes. Print Red Kuri Squash Soup Recipe Cards and share with a friend!