Sous Vide Red Kuri Squash Soup Recipe
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.
Note: You can learn more about sous vide vegetables from my How to Sous Vide Winter Squash article or view all my Sous Vide Vegetables articles.
Ingredients for Red Kuri Squash Soup
- 1 medium red kuri squash, about 2 pounds (900g)
- 2 cloves garlic, coarsely chopped
- 1 shallot, coarsely chopped
- 1 tablespoon olive oil or butter
- 1/8 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 tablespoon brown sugar, optional
- 2/3 cup vegetable broth or chicken stock
- 2 tablespoons white wine vinegar
- 1/4 cup pecan halves
- 1 shallot, thinly sliced
- 1 lime
- Fresh basil leaves
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Cooking Instructions for Red Kuri Squash Soup
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.
Nutritional Information for Red Kuri Squash Soup
- Calories: 122
- Fat: 8g
- Protein: 2g
- Carbohydrate: 14g
- Fiber: 3g
- Sugar: 4g
- Cholesterol: 8mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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