I like to consider myself to be a bit of a squash connoisseur. Or maybe even a squash whisperer, if you will.
But recently, I realized there was one squash missing from my repertoire: red kuri squash.
I’ve passed these bright, red-skinned beauties at the market many times. They were certainly enticing enough based on their color, shape and size alone. And I knew from my readings that their flesh was rich and creamy with a mellow sweet and nutty flavor. Yet I would always reach for my more familiar standbys: butternut and delicata squash. But then a few weeks ago, I decided on a whim to toss one into my shopping cart. And now I don’t think I’ll ever look back. Red kuri squash is taking up a permanent residency in my kitchen!
I decided to make a puréed soup, so I took some direction from one of my favorite butternut squash soup recipes and finally landed on this version of Red Kuri Squash and Fennel Soup with Savory Granola.
I started by roasting the red kuri squash, using my friend Traci’s instructions for roasting whole pumpkins (which I also did earlier this Fall to make these pumpkin chocolate puddings), then I scrapped out the softened flesh and combined it in a large stockpot with fennel, apple, shallots, garlic and vegetable broth. After puréeing the soup, I added a touch of heavy cream to make it extra smooth and luxurious. But you could certainly skip this ingredient all together. Or try using coconut cream instead, if you prefer.
I dressed this soup up with a few microgreens for extra color. And a nutty, savory granola for major crunch. Because I firmly believe that puréed soups should never be served naked.
Savory granola is something that I’ve been wanting to play with for a while now, and I’m so glad I finally took the plunge and tried out a couple recipes (today’s recipe is adapted from this one I found on Bon Appetit). I’m finding lots of ways to use it, including salads and breakfast bowls. I think once you try it, you’ll be hooked, too!
I’m sharing the recipe for this Red Kuri Squash and Fennel Soup with Savory Granola as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Becky has lots of recipe suggestions for December, which you can find here in her December produce guide. And you can also have a peak at the recipes linked up below to see what some of my other blogging friends have created for this month. I hope you find some inspiration for your Holiday gatherings!
December Eat Seasonal Recipes
Beet & Pomegranate Green Smoothie by JoyFoodSunshine
Kale and Brussels Sprout Salad with Lemon Vinaigrette by Flavor the Moments
Mini Fruitcakes by Healthy Seasonal Recipes
Garlic and Herb Twice Baked Baby Potatoes by She Likes Food
Roasted Butternut Squash and Grape Crostini by Vintage Mixer
Exactly one week until Thanksgiving!!!
Yay! I’m so excited. Thanksgiving is like my Christmas. I feel like a little kid again. All wide-eyed and giddy, anxiously waiting for the turkey to shimmy down the chimney and bring me delicious presents.
Wouldn’t that be a sight?!?!
This is actually going to be my last blog post before the Holiday. I’ll be busy over the next several days preparing for Thanksgiving in real life. And I also kind of figured that you guys mostly have your menus set at this point in the game. But I will be sharing some new and old content over on Instagram and Facebook, so make sure to come say “hi” to me over there when you get a chance. And feel free to reach out with any last minute Thanksgiving-related questions. I’m happy to help if I can!
In the meantime, let’s get down with this Ginger Cranberry Sauce with Riesling.
I love cranberry sauce (and fresh cranberries, too!). And I always have. I don’t really see it as a condiment, per se. Instead, cranberry sauce gets full on side dish status in my eyes. Give me a BIG scoop. And then give me a second big scoop. That’s probably the right amount.
Got leftover cranberry sauce? Then try making these Hazelnut Linzer Cookies!
I’ve made this Molded Cranberry Sauce recipe for as many Thanksgivings as I can remember. But this year, I decided it was time to shake things up and try out a new recipe.
This Ginger Cranberry Sauce with Riesling is naturally sweetened with maple syrup. And it has a nice spicy kick from a generous amount of fresh ginger. My initial instinct was to add red wine, but then I decided to reach for something lighter instead. And I must say, that was a very good decision. Because the Riesling keeps this cranberry sauce crisp, vibrant and refreshing. It feels very grown-up to me. And not overly sticky and sweet, like some other versions I’ve tried in the past.
If you want a thinner sauce, try adding a bit more wine. And you can adjust the sweetness as well by adding a touch more maple syrup, if desired. The overall sweetness will depend on the type of Riesling you use, so definitely make sure you taste and adjust the final dish before serving it to your guests.
I always make my cranberry sauce a few days in advance. It’s an easy item to get done and checked off your “to-do” list before the big day arrives!
I hope you all have a fabulous Thanksgiving! Get out the stretchy pants!