Red 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.
Dorie’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?