It’s that time of year when all of us farmers’ market junkies are literally begging the growers to show up with something besides squash and potatoes. Keep heart, folks — another month and we’ll be in the clear. In the meantime, why not make it a winter cooking mission to try using every type of squash they have at the far mar? One in particular I’ve always passed up is the kuri squash — those round, orangey-red ones that look something like a mini-pumpkin with gross, rough edges.
Chef David Bazrigan, who just recently took over the kitchen at San Francisco’s Fifth Floor restaurant, sent over this suprisingly simple recipe for turning those ugly little buggers into a beautiful kuri squash soup. Full recipe — and a bonus photo gallery of Chef Bazrigan’s food — after the jump.
Kuri Squash Soup Recipe
2 kuri squash halved and roasted, cooled then scoop out meat
1/2 onion sliced
5 g garlic sliced
1 1/2 T butter
1/2 pint white wine
2 quarts chicken stock
2.5 grams each cumin, cardamom, coriander, cinnamon, toasted and ground
1/2 pint heavy cream
Salt and pepper to taste
Cook onion and garlic in butter, covered on low heat for 10 minutes(until soft), add wine, reduce by half. Add squash, spices and stock, cook for 30 minutes. Add cream, blend, strain season to taste. If too thick add more stock or water to desired consistency.
Plus — a few more photos from Fifth Floor’s new menu. I’ve included some explanatory links for all you non San Franciscans who aren’t used to cooking with fresh-picked flowers and whatnot.
Brillat-Savarin ravioli with roasted hedgehog mushrooms, sage, brown butter, walnut pesto and winter greens.
Butter poached Maine lobster with white beets, radishes, meyer lemon, braised baby savoy cabbage, nigella seeds and fines herbs.
Fifth Floor Restaurant
12 Fourth Street
(Photos: Eric Wolfinger)