Bourbon-Scented Red Kuri (or Hubbard), Apple, and Cranberry Soup

Preparation info

  • Serves


    as a first course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Red Kuri is just one possibility for this russet-ruby, sweet-tart puree. Any large solid squashes (or chunks thereof) will work: Green or Golden Hubbard, Butternut, Buttercup, Banana, Australian Blue, kabocha, or calabaza. The solid content of the squash will determine the amount of water needed, which varies considerably.


  • About 4 pounds Red Kuri or other hard squash
  • 2 medium onions
  • 3 large tart apples
  • 2 tablespoons butter or corn oil
  • 3 cups apple cider
  • About 3 cups water
  • cups cranberries
  • About ½ tablespoon kosher salt
  • 2 to 3 tablespoons bourbon or rum
  • Honey or pure maple syrup
  • ½ cup whole-milk yogurt


    1. Halve squash; scoop out and discard seeds. Cut into 2-inch chunks and peel. Chop onions. Quarter, core, peel, and chop apples.
    2. Melt butter in large heavy pot over moderate heat. Add onions and cook until somewhat softened, about 5 minutes. Add cider and 2 cups water and bring to a boil. Add squash, apples, cranberries, and 1 teaspoon salt.
    3. Simmer, partly covered, until squash is soft, about 45 minutes (check often—squash timing varies). Cool for about 15 minutes.
    4. Puree with an immersion blender. Or transfer in batches to blender or food processor and whiz to a smooth puree. (Can be prepared ahead.)
    5. Return puree to pot. Add 2 tablespoons bourbon. Reheat over low heat, stirring often. Soup will be quite thick; add water for desired consistency. Add honey, bourbon, and salt to taste.
    6. Liquefy yogurt by whisking with a little water. Ladle soup into bowls. Gently dip a spoonful of yogurt into the center of each. With knife tip, extend to form a star shape.