Red Kuri Squash Soup with Ancho Chile and Apple Recipe

Name: Red Kuri Squash Soup with Ancho Chile and Apple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 pounds Red Kuri or 11/2 pounds butternut squash, peeled and cut into 1-inch pieces (4 cups), seeds reserved; 1 medium onion, sliced 1/4 inch thick; 1 ancho chilestemmed, seeded and torn into 1-inch pieces; 1 medium applepeeled, cored and cut into 1-inch pieces; 1/2 teaspoon cinnamon; Salt; Freshly ground pepper; 1/2 teaspoon sugar (optional); Toasted pumpkin seeds, for garnish

Servings: persons

2 tablespoons unsalted butter
3 pounds Red Kuri or 11/2 pounds butternut squash, peeled and cut into 1-inch pieces (4 cups), seeds reserved
1 medium onion, sliced 1/4 inch thick
1 ancho chilestemmed, seeded and torn into 1-inch pieces
1 medium applepeeled, cored and cut into 1-inch pieces
1/2 teaspoon cinnamon
Salt
Freshly ground pepper
1/2 teaspoon sugar (optional)
Toasted pumpkin seeds, for garnish

1
In a large soup pot, melt the butter.
2
Add the squash seeds and onion and cook over moderately high heat, stirring frequently, until the onion is golden brown and the seeds are starting to brown, 5 to 6 minutes.
3
Add the chile and toast until fragrant and pliable, about 1 minute.
4
Add the squash, apple, cinnamon and 4 cups of water and bring to a boil over high heat, then simmer over low heat until the squash is very tender, about 25 minutes.
5
Working in batches, puree the soup in a blender.
6
Season with salt, pepper and sugar, then serve, garnished with pumpkin seeds.

2512

kcal

Calories

281

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 pounds Red Kuri or 11/2 pounds butternut squash, peeled and cut into 1-inch pieces (4 cups), seeds reserved, 1 medium onion, sliced 1/4 inch thick, 1 ancho chilestemmed, seeded and torn into 1-inch pieces, and more.

Yes, Red Kuri Squash Soup with Ancho Chile and Apple falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Kuri Squash Soup with Ancho Chile and Apple

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