Few things compare to the soul-warming comfort of a hot bowl of soup on a cold, blustery, winter night. Enjoy this thick, Creamy Roasted Red Kuri Bisque for a ‘soup night’ dinner the next cold, winter night.
If you have never incorporated the Red Kuri squash into your meals, this recipe is a great opportunity to give it a try. Red Kuri squash is a short-season vegetable that is available from early fall to mid-winter.
You will love the flavors in this Creamy Roasted Red Kuri Bisque! Smooth and creamy, with a touch of sweetness and the unique flavor of fresh sage. This is a no-fuss soup almost totally prepared in the oven. All except the garnish of crispy fried fresh sage leaves.
Have you noticed how roasting vegetables brings out such delicious flavors? It can change a ho-hum vegetable into extra ordinary with a depth of savory deliciousness. I roasted the ingredients for this creamy Red Kuri bisque, giving them a nice char which adds just a touch of smokiness.
Red Kuri Trivia:
The Red Kuri squash is a native of Japan where it was developed from the Hubbard squash. However, where the Hubbard squash grows to be fairly large, the Red Kuri is a small three to four pounder.
You have probably noticed those pretty Red Kuri squash in the produce section. They are the vibrant orange-colored squash in a fat tubby shape and a little top-knot. The skin is thin, often with a few yellow streaks and spots. It is easy to peel or, the peel can be left on and eaten after cooked.
The flesh of the Red Kuri is smooth, orange or yellow and tastes a little nutty. Nutty like as a chestnut. The Japanese word for ‘kuri’ just happens to translate to ‘chestnut’.
Equipment used to make this Creamy Roasted Red Kuri Bisque:
- Baking Sheet
- Food Blender
- Fine Mesh Strainer
- Small Sauté Pan (for the garnish)
How to make Creamy Roasted Red Kuri Bisque:
Although the Red Kuri is the main player in this savory bisque, the supporting cast of onions, sweet Gala apples and garlic bring the show together. They are all roasted together in a hot oven, getting a little char to enhance the smoky flavor.
Next, I blended them in the food processor with chicken broth until smooth. This delicious concoction was then poured through a fine-mesh strainer into my soup pot, seasoned and reheated.
We all know that a creamy soup has to have cream in it, besides, I just can’t help myself….I added one-half cup of heavy cream to the pot then stirred in two tablespoons of finely chopped fresh sage. Finally, I ladled this bisque into shallow soup plates, garnished each serving with fried fresh sage leaves and served it with crusty sourdough bread.
Oh, how awesome this creamy Roasted Red Kuri Bisque tastes! You just have to make this and try it for yourself!
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To Make the Creamy Roasted Red Kuri Bisque:
For the Fried Sage Leaves:
Preheat the oven to 425°F coat a baking sheet with oil spray
While the vegetables are in the oven make the fried sage leaves:
Serving Size 1-1/2 cups
Amount Per ServingCalories 290 Total Fat 24g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 16g Cholesterol 22mg Sodium 410mg Carbohydrates 18g Fiber 4g Sugar 10g Protein 5g