Beatrix, oh Beatrix...
Why, oh why did you have to make Dorie fall in love with a soup with what appears to be the most elusive squash known to mankind?
Fortunately, I found one (as in singular) a year ago and had the opportunity to make the soup then...because I have not seen one since.
Delicately flavored, reminiscent of pumpkin and chestnuts, the Red Kuri squash is perfect for the anti-cook. Unlike almost all other squash, this one does not need to be peeled - making it perfect for those who would rather not go through the somewhat treacherous task of peeling a squash. Since this soup only requires four ingredients (squash, leeks, milk and water + salt & pepper to taste), it isn't overwhelming on the ingredient side either. This may well be one of the easiest soups I have ever made...
I hope everyone who celebrated Thanksgiving has come out of their turkey coma.
We are celebrating the long weekend with a renovation project - which is going as smoothly as projects tend to go when working on a 100+ year old house (NOT). I don't think house builders back then had the benefit of a level (or did things consistently - especially when it comes to electrical work...)
Now, I need to go see what is involved in a "Tartine de Viande des Grisons" before anyone realizes that I am missing - I am sure it is much less scary than it sounds.
This post participates in French Fridays with Dorie. The recipe for Béatrix’s Red Kuri Soup can be found here.