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When in France almost 2 months ago for the workshop with Aran, I fell in love with the adorable potimarron dotting the produce stands at the outdoor markets. Referred to as red kuri squash in the US, these sweet little French pumpkins are a special treat and fantastic in soup.
I'm sharing my recipe for Winter Squash Soup with Apples + Creme Fraiche over at Cafe Zupas. Enjoy!
This sounds and looks delicious! I will definitely need to try this out....maybe even for dinner tonight! Thanks for sharing this recipe with us.
ReplyDeleteThis similar to the Winter Squash soup that my family loves! We always serve it as an appetizer for Thanksgiving, and lots of other times for a meal.
ReplyDeletebeautiful apples!
ReplyDeleteNicole, thanks for the compliment! WF had the sweetest baby apples and I could not resist!
ReplyDeleteKathy, you and I are on the same page--this is perfect for Thanksgiving (or the night before!). Try the mix of red kuri and butternut. I think you'll love!
Darcy, let me know what you think after you try it!
I made a similar squash and apple soup a couple weeks ago, but it was a tad too appley for me. I'm excited to try this one, it's sounds so good! ps- look for a reply to your email tonight:)
ReplyDeleteYours truly, I too have made squash soups that are too appley...know what you mean. That's why I add apples as a garnish at the end--it's just the right amount.
ReplyDeletep.s. I hope you can find kuri squash!
This looks delicious and I most definitely want to give it a try. I'm curious though, what is 'red kuri squash', and what might it be known as here in France?
ReplyDeleteHi Carina, it's called "potimarron" in France. Adorable little thing :)
ReplyDelete