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 beautiful au natural and holds its gorgeous orange color when cooked.
Roasting the squash, rather than boiling or steaming it, helps to concentrate the flavor. To roast, cut the squash in large or small chunks, as you wish.
You should end up with a luscious, think squash puree.
Which will result in an equally luscious, velvet-textured soup.
Warm Spiced Red Kuri Squash & Orange Soup with Cinnamon Harissa
This lush, silky soup is redolent with warm winter spices, honey, orange, and lemon. The honey and lemon lend a sweet-tart element, while the contrasting Cinnamon Harissa and sour cream garnishes keep the palate on high alert to the last spoonful.
1 large kuri squash
cold pressed, extra virgin olive oil, to coat squash
4 cups chicken or vegetable stock, plus more as needed
1 cup fresh orange juice
¼ cup wildflower honey
2 tablespoons fresh lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
fine sea salt, to taste
1 flour tortilla, cut into 2-inch by 1/8-inch matchsticks
2 tablespoons unsalted butter
ground cinnamon in a shaker
½ cup Cinnamon Harissa, thinned with 2 tablespoons cold pressed, extra virgin olive oil, in a squeeze bottle
½ cup sour cream, thinned with 2 tablespoons cream, in a squeeze bottle
fine shreds of orange zest
- Prepare the Cinnamon Harissa, as much as several days ahead if desired. Cover and refrigerate.
- Cut the squash in half and pull out the seeds. If you wish, cut in quarters, or even smaller chunks.
- Rub the flesh with olive oil to coat lightly.
- Roast the squash flesh-side down at 425° until soft, about 45 minutes.
- Remove from the oven and let set until cool enough to handle. Scoop out the flesh with a spoon. Discard the peel. You should have about 1 pound 13 ounces or 3½ cups of squash.
- In a food processor, puree the squash until smooth.
- In a large casserole or soup pot, combine the pureed squash, chicken stock, orange juice, honey, lemon juice, cinnamon, ginger, allspice, and nutmeg. Whisk to combine.
- Gently simmer soup for about 10-15 minutes, until somewhat reduced but not too thick. Season to taste with salt. Keep warm over low heat. If soup becomes too thick, thin with additional stock.
- To prepare the tortilla matchsticks, in a medium nonstick skillet, melt the butter. Saute the matchsticks, turning often, until they are well browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. While still hot, sprinkle with cinnamon.
- To serve the soup, ladle into each bowl. Squeeze alternating, parallel lines of Cinnamon Harissa and sour cream on top of each serving. Draw a chopstick through the lines, first in one direction, then in the other direction. This will create a moiré pattern. Garnish each serving with a small mound of the crisp tortilla matchsticks and a sprinkling of orange zest and cilantro.
Makes about 6 cups; Serves 3-4.
- Winter Squash Primer
- TasteSpotting: Squash Soup
- Bite Sized: Butternut Squash Soup with Apple Cider
- Erin’s food Files: Moroccan Butternut Squash Soup
- The MacroChef: Brazilian Butternut Squash Soup
- My Favorite Flavors: Creamy Southwestern Pumpkin Soup