Red Kuri Squash Soup w/ Cranberry Compote
Ingredients
Red Kuri Squash Soup
- 4 cups Red Kuri squash, peeled & rough chopped (can substitute sugar pumpkin or butternut squash)
- 1 small white onion, sliced
- 1 large parsnip, rough chopped
- 1 large carrot, rough chopped
- 2 cups water
- 1 quarts milk
- ½ tsp cardamom pods or ¼ tsp ground cardamom
- 2 tbsp salt
- 1 tbsp pepper
- 5 tbsp butter
Cranberry Compote
- ½ cup dried cranberries, rehydrated with water (enough to cover cranberries)
- 1 tsp fresh rosemary
- ½ cup brown sugar
How-to
Red Kuri Squash Soup
- Cook first 7 ingredients ingredients on medium heat
- Bring to a boil, then lower heat and simmer for 30 minutes
- Add salt, pepper and butter and puree in a blender or with an immersion blender
Cranberry Compote
- Cover dried cranberries with water and rehydrate for at least an hour
- Pour cranberries and water in a sauce pan with the brown sugar and simmer for 15 minutes
- Add fresh rosemary and simmer for an additional 5 minutes
- Serve a dollop on top of a bowl of the squash soup
- Will keep for 2 weeks in the refrigerator