Creamy Roasted Red Kuri Bisque

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. This smooth and creamy bisque has a touch of sweetness from the apples and onions with the unique flavor of fresh sage.

5 from 15 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 290kcal

Author: Pat Nyswonger

Ingredients

To Make the Creamy Roasted Red Kuri Bisque:

1 Red Kuri squash about 2 1/2 pounds
1 large yellow onion peeled and cut in wedges
2 large apples quartered and cored
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground white or black pepper
1 large head of garlic
4 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons finely chopped fresh sage

For the Fried Sage Leaves:

15-20 small fresh sage leaves
1/4 cup high-heat oil such as avocado or canola see note 1

Instructions

Preheat the oven to 425°F coat a baking sheet with oil spray

Wash the outside of the squash under cold water, cut it in half, scoop out and discard the seeds and membrane. Place the squash, onion wedges and apple quarters the baking sheet and drizzle or brush with olive oil. Sprinkle with salt and pepper.
Slice off the top of the garlic head to expose the garlic cloves. Drizzle 1/4 teaspoon of olive oil into the exposed area, wrap the head in foil and place onto the baking sheet.
Transfer the baking sheet to the oven and roast for 35-40 minutes, or until the squash flesh is tender and the vegetables have some char on them. Remove from the oven and allow to cool enough to handle.

While the vegetables are in the oven make the fried sage leaves:

In a small sauté pan, heat the oil over medium high heat (see note 1). Once the oil is very hot, drop about 8 to 10 sage leaves in at a time, being careful for splattering oil. Cook the leaves in the hot oil for 25 to 30 seconds then remove them with a fork or slotted spoon to a paper towel. Repeat with the rest of the leaves. They will get crispy when they cool. (see note 2)
When the roasted vegetables have cooled scoop out as much of the flesh from the squash as possible and add to a food processor or blender (See Notes 3 and 4). Add a portion of the chicken broth and purée. With a small appetizer fork or sharp knife tip, remove the garlic cloves and add to the blender. Add the remaining apples and onions and blend until smooth, adding additional chicken stock as needed.
Optional step: Set a fine-mesh strainer over a large soup pot and pour the puréed mixture through, stirring to mash any small lumps.
Stir in the remaining chicken broth and cook over medium heat until piping hot. If the mixture appears too thick for your preference add additional chicken broth. Stir in the half-cup of cream and the chopped sage.
Ladle the soup into individual soup plates and garnish each serving with a swirl of cream and some of the crispy fried sage leaves.

Notes

If you use an oil with a lower smoke point such as olive oil then heat it just to it’s smoke point, if you start to see it smoke, remove it from the heat for a few seconds.
The fresher your sage leaves are, the more water they will release when dropped in the hot oil so use caution and watch for oil splatter. If you wash the leaves in water, make sure you dry them completely before frying them.
Alternatively to scooping the flesh from the squash, it can be cut into sections and pureed.
I used my Vita Mix food blender to purée the vegetables, a food processor, blender or stick blender should also work.
Pouring the puréed mixture through a strainer is optional.

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