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

Name: Bourbon-Scented Red Kuri (or Hubbard), Apple, and Cranberry Soup
Yield: Serves 6 as a first course
Ingredients: About 4 pounds Red Kuri or other hard squash; About 4 pounds Red Kuri or other hard squash; 2 medium onions; 3 large tart apples; 2 tablespoons butter or corn oil; 2 tablespoons butter or corn oil; 3 cups apple cider; About 3 cups water; 1½ cups cranberries; About ½ tablespoon kosher salt; 2 to 3 tablespoons bourbon or rum; 2 to 3 tablespoons bourbon or rum; Honey or pure maple syrup; ½ cup whole-milk yogurt; Honey or pure maple syrup

Preparation info

Serves
6
as a first course

Difficulty
Easy

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.

Ingredients

About 4 pounds Red Kuri or other hard squash
2 medium onions
3 large

Starter
Gluten-free
Vegetarian
Soup

Method

Halve squash; scoop out and discard seeds. Cut into 2-inch chunks and peel. Chop onions. Quarter, core, peel, and chop apples.
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 an