This week’s French Fridays with Dorie is a simple soup using a gorgeous squash called a Red Kuri (according to Wikipedia, also commonly called Japanese Squash, Orange Hokkaido Squash,Baby Red Hubbard Squash, or the Uchiki Kuri Squash. In Japan, the word kuri may refer to either the squash or to Japanese chestnuts. In France it is called potimarron (potiron being the word for a winter squash and marron meaning chestnut), and in the United Kingdom it is commonly called Onion Squash.
Whatever you call it, I use Red Kuri quite often because it’s a lovely size for two people (case in point, for this Vegetable Baked Squash) and I also love the bright orange colour. The skin is also edible – once it’s roasted or cooked in a soup, it’s soft enough to purée or eat as is. Saves a lot of time!
This soup is made with simple ingredients – milk, water, leeks and squash. It’s garnished with a little crème fraîche and some toasted hazelnuts. And it’s utterly creamy and delicious.
Get the recipe for Dorie Greenspan’s Red Kuri Soup on p 78 of Around my French Table or here.
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