Red Kuri Squash Soup With Spiced Pepitas Recipes
RED KURI SQUASH SOUP WITH SPICED PEPITAS
Steps:
- RED KURI SQUASH SOUP INSTRUCTIONS: * In a 5-8 quart stockpot add 3 tablespoons of olive oil to medium heat. * Sauté Spanish onion, celery, garlic for 4 minutes. * Add squash, red pepper flakes, nutmeg, allspice and thyme. * Add cold water to pot up to 2" above the squash. * Turn heat to high and bring to a boil. * When at a boil, turn back down to a simmer for 30 minutes. * When squash is tender, puree with hand blender until smooth. * Add heavy cream and check if salt and pepper is needed. SPICED PEPITAS INSTRUCTIONS: * In a large sauté pan add 1/4 cup of olive oil and heat on low. * Add pumpkin seeds. * Sauté for 8-10 minutes until golden brown. * Strain through a fine chinois, reserve excess oil. * Toss toasted pepitas [the now-cooked pumpkin seeds] with 2 teaspoons of curry, nutmeg, ground ginger, salt and pepper. * Garnish soup with 1 tablespoon of pepitas.
BUTTERNUT SQUASH PEPITAS
Why should pumpkins have all the fun? You can treat scooped-out butternut squash seeds the same way as pumpkin seeds. One medium squash will give you about 1/4 cup of seeds. Eat them in a couple handfuls or sprinkle on soup or over a salad.
Provided by Food Network Kitchen
Time 1h35m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour.
- Preheat the oven to 325 degrees F.
- Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.
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- Preheat the oven to 375°. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
- Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
- Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
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- Cut kuri squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for approximately 30 minutes, or until a fork will easily pierce the skin.
- Meanwhile, heat coconut oil in a large skillet over medium low. Add the onions and saute for 3-5 minutes, before adding the chile, ginger, and garlic. Saute another 3 minutes or so, before scooping the flesh of the red kuri squash into the pan. Add vegetable broth as well, and let cook together for about 10 minutes.
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2020-11-14 Sauté the onion with the squash. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onion. Sauté, …
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- Roast the squash. Preheat the oven to 400°F. Prick the squash a few times with a fork and place it on a foil-lined baking sheet. Once it’s preheated, place the squash in the oven and roast until it’s very soft, for about 1 hour. You should turn it about half way through. Remove it from the oven and let it cool.
- Prepare the squash. When the squash is cool enough to handle, cut it in half and use a large spoon to gently scoop out the seeds and stringy membranes. (Save the seeds to roast, or maybe even plant.) The skin should easily pull away from he flesh. If it doesn’t, use the spoon to help you. It doesn’t matter what it looks like, as it will ultimately be puréed. You will need 2 packed cups of the squash. Discard the skin and set the squash aside. If any tiny pieces of skin are still attached to the squash, that’s okay.
- Sauté the onion with the squash. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onion. Sauté, stirring occasionally, until the onions are soft and golden, about 7 minutes. Add the oregano and stir. Now add the roasted squash and stir, breaking it into smaller pieces. Let this sauté for a couple of minutes, and then add the sherry to deglaze the pot. Stir with a flat-edged spatula to loosen any bits of onion or squash that might be stuck to the bottom.
- Add the stock and simmer. Add the stock, bring to a boil and then turn the heat to low. Cover the pot and simmer for 10 minutes.
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