Holiday Kuri Squash and Apple Soup 8.000

Scott Suchman for The Washington Post

Everyday Dorie Nov 11, 2015

This stunningly colored soup is perfect for Thanksgiving because it’s beautiful, delicious and almost fat-free, which is a nice way to start a big holiday meal.

If you’d like, make it just a tad dressier by creating a little landscape in the bottom of each soup bowl. “Dress” the bowl with small pieces of apple, slivers of chestnut, a sprig of thyme or some snipped chives and, if you want to go all out, a slice of truffle.

Make Ahead: The soup can be kept in an airtight container for up to 5 days in the refrigerator or wrapped airtight and frozen for up to 2 months.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; or 6 to 8 main-course servings; makes about 11 cups

Ingredients
  • For the soup
  • 1 kuri squash, 2 1/2 to 3 pounds, trimmed and scrubbed (may substitute butternut squash)
  • 1 large Spanish onion (about 1 pound), trimmed and thinly sliced
  • 1 large sweet apple (about 8 ounces), such as Macintosh, Rome or Cortland, peeled, cored and cut into chunks
  • 3 cups milk (regular, low-fat or nonfat)
  • 3 cups water
  • 1 teaspoon fine sea salt, or more as needed
  • 3 quarter-size slices peeled fresh ginger root
  • For optional garnish
  • Old Bay Seasoning
  • Crème fraîche, Greek yogurt or sour cream
  • Snipped chives and/or chopped parsley
  • Thin slices or matchsticks of apple, peeled or not
  • Slivers of cooked chestnut (can be vacuum-packed or jarred)
  • Thin slices or slivers of black truffles
  • Very thinly sliced scallions

Directions

For the soup: Use a sturdy chef’s knife to cut the squash in half. Scoop out and discard the seeds and strings, then cut the flesh into 2-inch chunks.

Toss the squash, onion and apple into a stockpot or Dutch oven. Pour in the milk and water, season with the teaspoon of salt and add the slices of ginger. Bring the soup to a boil over high heat, then reduce the heat to medium-low; cook for about 25 minutes or (more important) until the squash is very tender. The milk will separate and look curdled: Ignore it, because it will all be fine in the end.

Working in batches, puree the soup (in a blender -- first choice -- or food processor) until it is as smooth as you can possibly get it. This can take a while, so be patient; if needed, turn off your machine, give it a little rest and then go back to it. Taste, and add salt as needed.

At this point, the soup can be reheated for serving or kept tightly covered in the refrigerator (for up to 5 days).

To include optional bottom-of-the-bowl ingredients, place a small amount of whatever you’ve chosen in each soup bowl and pour the steaming soup over it. Sprinkle each portion with Old Bay, if desired. If you want to top the soup, you can pass the garnishes at the table and allow each guest to dress their own bowl; or add garnishes in the kitchen.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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