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.