Creamy Red Kuri Squash Soup

1. 1

   Place the squash in a soup pot with the stock and a dash of salt and bring to a boil.

2. 2

   Simmer, covered, until tender, about 15 minutes.

3. 3

   Drain the squash, reserving the stock.

4. 4

   Heat a skillet over high heat and add 2 tablespoons of the olive oil.

5. 5

   Add the onion and saute until it begins to brown.

6. 6

   Add the apple, cinnamon, cayenne, and a dash of salt and saute until the apples are soft and lightly browned.

7. 7

   In batches, if necessary, combine the squash, onion, apple, and stock in a blender.

8. 8

   Puree until smooth, adding the remaining tablespoon of olive oil as it blends.

9. 9

   Add a little extra stock or water if the soup is too thick.

10. 10

    Taste and season with salt.

11. 11

    Serve hot with a few grinds of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.