I look forward to seeing the stunning array of brightly colored winter squash that appears at the market every autumn. Of all the varieties, red kuri squash (shown below) is my favorite for savory dishes. It has a rich, full flavor that makes this simple soup exceptional. The soup lasts for several days in the refrigerator. To reheat, add a little stock or water, because it will thicken over time.

　　

Ingredients

serves 4 to 6

　　4 heaping cups coarsely diced squash, seeds removed

　　1 quart vegetable stock

　　Salt and freshly ground black pepper

　　3 tablespoons olive oil

　　1 yellow onion, sliced

　　1 sweet apple, cored and sliced

　　1 teaspoon ground cinnamon

　　Pinch of cayenne pepper

　　

Step 1

Place the squash in a soup pot with the stock and a dash of salt and bring to a boil. Simmer, covered, until tender, about 15 minutes. Drain the squash, reserving the stock.

　　

Step 2

Heat a skillet over high heat and add 2 tablespoons of the olive oil. Add the onion and sauté until it begins to brown. Add the apple, cinnamon, cayenne, and a dash of salt and sauté until the apples are soft and lightly browned.

　　

Step 3

In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Purée until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick. Taste and season with salt.

　　

Step 4

Serve hot with a few grinds of black pepper.

　　Lucid Food