red kuri soup

IMG_3235Red Kuri is one of the most commonly found squash options around these parts and I have learned to love them since moving to Germany. First of all, because they are an awfully friendly size for a family of two, and secondly, because of their almost creamy taste. I’ve already used these little guys for my Pumpkin Stuffed with Everything Good and most any other recipe which calls for pumpkin. But shockingly enough, this week’s French Fridays with Dorie recipe was the first time that I attempted to make them into soup.

IMG_3236Dorie’s Red Kuri Soup is an incredibly simple recipe, and yet, all did not go as planned. My blender coupler broke in the middle of pureeing the cooked soup and I didn’t have any extras on hand. My initial annoyance was replaced by the idea that this was the perfect opportunity to do a side-by-side comparison of my poor overworked blender vs the immersion blender. The results were hardly surprising, as I’ve always been told, the soup pureed in the blender (right) was clearly much smoother than the soup pureed with the immersion blender (left). But still, it was interesting to see the results for myself.


Despite this little mishap, the soup was simple and tasty. Quick enough for a weeknight (if your blender plays along) and nutritious to boot. What’s not to like?


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14 Responses to red kuri soup

  1. So pretty! I love the size of these squash as well!

  2. Beautiful soup! So sorry about your blender 😦

  3. betsy says:

    You are so lucky that red kuri makes a regular appearance in your local market. I really enjoyed the taste, so I wish it were easier for me to find. My blender coupler broke last year. The plastic which seemed like it would be eternally hard, started to soften and melt. We were able to order a new piece online and replace it. I hope it’s as easy for you. I hope your Thanksgiving dinner goes well this weekend.

  4. Le potimarron looks super cute. I wish I had found some. I wasn’t that big of a fan of the butternut squash and chestnuts combination, but at least I had a good story to tell this week. 🙂

  5. Teresa says:

    I feel very lucky that the food co-op two blocks away regularly stocks this squash. I’d never made it into a soup before, either, but I will be from now on. And I think I’ll try stuffing one, too, as you did.

  6. Cakelaw says:

    You are lucky with red kuri squash being common in your parts – they are non-existent here. Your soup looks great.

  7. Cher says:

    Sorry about the blender. Appliance breakdown is always such a bummer.
    I like the idea of stuffing the squash!

  8. thekitchenlioness says:

    Rose, we were lucky this time – red kuri squash is so common around here and so super delicious – it is my go-to squash too (along with the lovely butternut squash) – too bad that your appliance broke down but you have not seen the damage that I have done to my household appliances this year. I went through more than my share of mishaps with Kitchenaids etc.
    Your soup looks wonderful in that lovely bowl!
    Noch ein schönes Wochenende (it is getting colder) und liebe Grüsse aus Bonn,

  9. Nana says:

    Both versions look delicious. I can’t wait to find a red kuri squash, it certainly is
    interesting looking. I don’t think I have ever seen one. Have a wonderful weekend.

  10. Katie says:

    What’s not to like, indeed! Pretty soups and the comparison is very interesting. I always use the immersion blender just because it’s easier than hauling out my blender.

  11. ProfWhoCooks says:

    What’s not to like, indeed! Pretty soups and the comparison is very interesting. I always use the immersion blender just because it’s easier than hauling out my blender.

  12. I’ve just been afraid of my immersion blender since I got shocked by it. I agree the blender is the way to go.

  13. Mary Hirsch says:

    You know, Rose, Andrea told me the same thing ….. one can always find Red Kuri squash in Germany. How are you two so lucky. Thanks for the blender/immersion comparison. I happen to like my soups thick so I always use the Immersion Blender and very seldom pull out my regular one. (Just for smoothies.) Whenever I see a Red Kuri in our grocery stores, I intend to grab it. I found a new friend!

  14. Guyla says:

    I wonder why Red Kuri is much more common there. I’m hoping it catches on here as I loved the flavor and not having to peel it! I always figured the blender made a smoother soup but never tested it for myself. Thank you for the info!

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