Just a few ingredients cooked and pureed make for a gorgeous Red Kuri Soup. It looks and tastes like autumn!
I grew up eating lots of acorn squash. My mom would roast it filled with butter and brown sugar. Things are different here at chez Berg. Our meals revolve around meat and potatoes with a few ordinary vegetables as sides…peas, corn, green beans. You know the drill. My jaw dropped when Bill ate a cup of Butternut Squash Soup at a dinner party. Thinking it was an anomaly, I pulled out my soup pot and repeated that recipe in my kitchen. He still liked it. So I had high hopes with Dorie Greenspan’s Red Kuri Soup.