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Roasted Potimarron Soup (Roasted Red Kuri Squash Soup)

Hot or cold this soup is delicious!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Lunch, Soup
Cuisine: French
Keyword: Fall, Holiday, Make Ahead, Soup, Vegan, Vegetarian
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil

Ingredients

  • 3 - 3 1/2 lbs Red Kuri Squash
  • 2 T Olive Oil
  • Salt & Pepper
  • 2 sprigs Sage
  • 1 c thinly sliced Leeks white and light green parts only
  • ½ c thinly sliced Carrots
  • ½ c thinly sliced Shallots
  • ½ c thinly sliced Onions
  • 3 large cloves Garlic peeled and smashed
  • 6 c Vegetable Stock
  • Bouquet Garni I used tied together Sage, Rosemary, Thyme and Parsley
  • Crème Fraiche for serving
  • Chopped Chives for serving

Instructions

  • Preheat oven to 350.
  • Cut each squash in half; scoop out seeds (using your kid's pumpkin scooper). Brush the inside of each squash half with olive oil then, sprinkle with salt, pepper and lay in some sage leaves. Place each half on the baking sheet cut side down. Roast for 1 hour or until completely tender (some of mine were caved in when I pulled them out). Let the squash cool, remove the sage leaves then scoop out all the flesh.
  • In the meantime, heat the remaining olive oil in a stockpot over medium-high heat. Add leeks, carrots, shallots and onions to the pot. Sprinkle with salt and pepper and cook for 8 minutes, stirring often. Add garlic cloves and continue to stir constantly for another minute or two. Add vegetable stock and bouquet garni. Bring to a boil then reduce to a simmer; simmer for 15 minutes.
  • Add the roasted squash and simmer for another 30 minutes stirring occasionally.
  • Turn off the heat and remove the bouquet garni. Use an immersion blender to puree the soup. (If you think you have large chunks or want to be sure of a completely smooth consistency, pour the soup into a fine mesh sieve over a bowl and use a spatula to press it through.)
  • Taste the soup and adjust for seasonings.
  • Let the soup cool, then refrigerate until ready to serve or overnight.
  • To serve, ladle into bowls and garnish with a dollop of crème fraiche and chopped chives.

Notes

This is great when served cold because it is a make-ahead dish.  But it is just as delicious when served warm!