Red Kuri Squash Soup
You will need:
1- 1/2 lbs. Red Kuri Squash or Butternut, peeled and cut into 1"cubes
1/2 med onion coarsely chopped
1 bay leaf
1 medium fennel bulb cored and sliced into thin wedges
1 Tbsp. Extra Virgin Olive Oil
Salt & Pepper
1 Tbsp. butter
Chopped toasted pecans and small marjoram leaves for garnish.
Prep - squash
Pre-heat oven to 375
In large sauce pan combine squash, onion and bay leaf with 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat about 20 minutes until the squash is tender.
Meanwhile, on a large rimmed baking pan toss the fennel wedges in 1 Tbsp. of olive oil and roast for 25 minutes until tender and starting to brown.
Discard bay leaf and working in batches puree the cooked squash and onion in blender. Return soup to pan and warm over low heat. Stir in butter and season with salt and pepper. Laddle into bowls and garnish with the roasted fennel, pecans, marjoram leaves (this I was out of ) and drizzle with olive oil. :) Delish ~
I found this recipe here on the Food and Wine link.
Red Kuri Squash also known as Baby Red Hubbard and Orange Hokkaido is a winter squash with good nutritional value.