And I had a pretty Red Kuri squash in the garage refrigerator. We discovered Red Kuri this fall and I'm in love with the nutty-sweet flavor. Perfect for an adaptation of Mollie Katzen's Moosewood Cookbook Pumpkin Tureen soup. My starting point was a recipe page faxed from my friend Todd on Oct. 29, 1990. I like it that all these years later, we're still friends; and a mental picture of him popped up when I pulled the page out of my binder. And yes, I like having remembered who the fax came from even without a name on the page. Given all the things I don't remember...
The cool thing about this soup, besides that it tastes good, is the soup cooks inside the pumpkin. Bet kids will go for soup from a pumpkin.
The recipe makes a substantial soup serving 4-8, depending on appetite and whether it's a first course or main course.
Here's what I did:
1 ~4 lb. Red Kuri squash
1 tblsp butter I'm going to omit this next time, not sure it really adds anything
1/4 cup finely minced onion
2 slices whole wheat bread, crusts removed, cubed
2 tsp horseradish
2 tsp Dijon mustard
2 tsp curry powder (I use Penzey's Maharajah)
dash red pepper flakes
Goodly pinches of salt, nutmeg and fresh-ground pepper
2 cups low-fat milk The milk didn't separate and the soup had a great flavor. I'm going to try chicken stock next time, see how that tastes.
1/2 cup (packed) grated Swiss cheese
Preheat oven to 350 degrees.
Cut the top off the squash and remove seeds and stringy bits.
Rub inside walls with softened butter.
Place everything else into the shell and stir to mix.
Put foil over the opening and replace top of squash.
Bake 1 1/2 - 2 hours until tender. Test for doneness by gently sticking a fork into one of the sides. If you're smarter than I am, you'll stick the tines in the inside wall so that juice doesn't sizzle down to the pan.
Before serving, carefully scoop inner sides and bottom of the squash to mix into soup.