Original, seasonal recipes by Susan S. Bradley
Did you have a chance to read the recent post: Eat. Boston. Winter Squash Soup.? I was so inspired by the winter squash soup creations we encountered in Boston in October that I couldn’t wait to get back to the OtherWorldly Kitchen to create my own offering to the seasonal gods.
I chose to work with Red Kuri squash because, of all the winter squash, it is the one with which I am least familiar. It’s also beautiful au natural and holds its gorgeous orange color when cooked.
For this early Fall soup, I decided to keep the focus on the corn. It’s all too easy to overwhelm the sweet, subtle flavor of corn with other more assertive ingredients. By keeping the more assertive flavors separate, as in the accompanying escabeche, the contrasting flavors do a little jig on the palate, taking turns on center stage–rather than melding together in an incomprehensible mash.
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