Is there anything more nourishing and warming than a creamy winter squash soup in the middle of winter? Winter squash soup is so easy to make and you can use a variety of different squashes depending on what’s available in your area. My friend Julie Garren, a personal chef, came up with this recipe using red kuri squash.
This rich, beautiful winter squash soup is made with red kuri squash (also called red kabocha or scarlet kabocha). The flesh is dark orange with a dense dry texture. Like so:
I only discovered it a couple of years ago and it has become my favorite winter squash as I love its silky chestnut-like taste. A green kabocha, acorn, or butternut squash can substitute if you can’t get your hands on a red kuri. Blended soups are easy to make and lend themselves to endless flavor combinations. In this case, bacon and caramelized onions are brightened with a touch of lemon juice.
Winter squash soup is so easy to make and you can use a variety of different squashes depending on what's available in your area.
Check out any of these cookbooks for more hearty, nourishing recipes like the one above:
The New England Soup Factory Cookbook (a personal favorite)
Soups, Stews and Chilis (a great collection from Cook’s Illustrated)
Good and Garlicky, Thick and Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook (for hardcore Italian food lovers only!)
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
And learn how an ancient, simple food is a much healthier and safer option to drugs.