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Red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Cooking it with sous vide makes it an easy process with very little cleanup at the end.
Since you will be pureeing the squash you want to make sure it's nice and soft. I often cook it until it is relatively easy to squeeze through the bag. You can serve this by itself, as the first course of a big meal, or with some hearty bread.
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Preheat a water bath to 183°F (83.9°C).
Peel the red kuri squash then cut in half and remove the seeds. Cut the flesh into 1/2" chunks (13mm). You should have about 2 cups.
Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the garlic, shallot, olive oil, cloves, allspice, and brown sugar to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 3.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the vegetable broth and white wine vinegar then blend until fully pureed. Salt and pepper to taste.
Place the pecan halves in a pan without oil and cook over medium heat until lightly browned, stirring often. Remove the pecans from the heat and set aside.
Heat some olive oil in a pan over medium heat. Add the sliced shallots and cook until they turn translucent and just start to brown. Remove from the heat and set aside.
Place a ladle or two of the soup into a bowl then top with some pecans and shallots. Zest some lime over the top and add a basil leaf or two then serve.
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