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 on medium high heat. Simmer, covered, until tender, about 15 minutes.

2. 2

   Drain the squash, reserving all the stock.

3. 3

   In a small saucepan heat oil on medium and add the apple, cinnamon, cayenne, nutmeg, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes.

4. 4

   In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick.

5. 5

   Taste and season with salt. Serve hot with a few grinds of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.