Red Kuri Squash Soup w/ Cranberry Compote


Red Kuri Squash Soup

  • 4 cups Red Kuri squash, peeled & rough chopped (can substitute sugar pumpkin or butternut squash)
  • 1 small white onion, sliced
  • 1 large parsnip, rough chopped
  • 1 large carrot, rough chopped
  • 2 cups water
  • 1 quart milk
  • ½ tsp cardamom pods or ¼ tsp ground cardamom
  • 2 tbsp salt
  • 1 tbsp pepper
  • 5 tbsp butter

Cranberry Compote

  • ½ cup dried cranberries, rehydrated with water (enough to cover cranberries)
  • 1 tsp fresh rosemary
  • ½ cup brown sugar


Red Kuri Squash Soup
  1. Cook first 7 ingredients ingredients on medium heat
  2. Bring to a boil, then lower heat and simmer for 30 minutes
  3. Add salt, pepper and butter and puree in a blender or with an immersion blender

Cranberry Compote

  1. Cover dried cranberries with water and rehydrate for at least an hour
  2. Pour cranberries and water in a sauce pan with the brown sugar and simmer for 15 minutes
  3. Add fresh rosemary and simmer for an additional 5 minutes
  4. Serve a dollop on top of a bowl of the squash soup
  5. Will keep for 2 weeks in the refrigerator