Kuri Squash Soup
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.
Heirlom chicories with compressed persimmon, pomegranate, Pt. Reyes blue cheese, apple, hazelnuts, vadouvan, and Chardonnay vinaigrette.
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)
What stunning dishes! I’d sure love to sample them in person. Too bad that BlogHer Food is not having their conference in San Francisco this year because I’d be beating feet up the stairs to the Fifth Floor for sure. Instead I’m stuck on the east coast. Will make that soup though. Probably using coconut milk to make it dairy free as well as gluten free. Headed off to share this post with others who will also be wishing they were headed to San Francisco!
i don’t know what half the stuff is on the rest of fifth floor’s menu, but i want all of it
Your Kuri Squash soup looks exquisite. My family loves Butternut Squash soup and I imagine these two squash varieties probably have a similar taste and texture.
Great insights about the farmer’s market and other dishes.
Thank you for sharing,
When I see cream in a recipe it turns me off. Thanks Shirley for the coconut milk alternative. I’ll be off to the farmers today.
um… how does coconut milk make something already gluten-free gluten-free? perhaps i read that wrong?
I think shirley meant that the coconut milk makes it dairy-free (and that it’s also gluten-free)
i was just razzing GF brigade 🙂