Happy Friday! To those of you in the U.S., I hope you had a wonderful Thanksgiving! I am here in Seattle visiting family and we had a delicious feast yesterday.
We’re rounding out this month’s French Fridays with Dorie selections with another soup. This one is squash soup, specifically Beatrix’s Red Kuri Soup. According to Dorie, her Parisian friends look forward to this soup all year long! They love the sweet, chestnut flavor of the squash.
I’m not convinced I really had a red kuri squash, at least not the same kind Dorie uses for her soup. It was labelled “Red Kuri”, as evidenced by the picture below:
It certainly has the right color, and the skin became soft during cooking, a hallmark of the red kuri squash. But I didn’t detect any chestnut flavor, and it wasn’t a sweet squash. Also, it doesn’t have the right shape. Here is an image I found elsewhere online:
See that pointy top? Mine didn’t have that at all. If I ever find (or grow!) a red kuri squash that looks like the image above I will try this soup again to see if it tastes different.
Anyway, did we like the soup? Not really. It didn’t have much flavor, and I was expecting this soup to have a special flavor after the build-up Dorie wrote about in the lead-up to the recipe. My husband said we might as well have been eating boxed soup. Ouch!
I can’t help but think it was the squash that wasn’t right. I had part of the squash left over, and I roasted it as a side for dinner another night. The roasted squash also did not have much flavor.
If you are certain you have a real red kuri squash and want to try this soup, you can find the recipe on Dorie’s site: Red Kuri Soup.