Perfect for a cold, chilly afternoon, this creamy winter soup with red kuri squash is light, delicious, and comforting. With its vivid color and dense texture, red Kuri tastes like a pleasant combination of pumpkin and chestnut. Wrap yourself up in a thick blanket and slurp your soup watching a good movie!
Ingredient lists for the creamy winter soup
- 1 red kuri squash 2 3/4 lbs (1,250 kg), peeled and seeded
- 3 tbsp Philadelphia cream cheese
- 1/2 lb (200g) carrots
- 2 large potatoes
- 1/2 lb (200g) of smoked bacon, cut into strips
- 2 shallots
- 1 clove of garlic (optional)
- 1 bouillon cube
- 1 2/3 oz (50g) unsalted butter
1. Cut the squash in half, scoop out the seeds and filaments, then cut into large cubes.
2. Peel and slice the carrots.
3. Peel and dice the potatoes.
4. Put all the vegetables in a Dutch oven or a large pot, then add the shallots and garlic, finely chopped.
5. Cover the vegetable with water and crumble the bouillon cube over.
6. Bring to a boil. Lower the heat to a simmer and cook until the vegetables are done ( allow 30 to 45 minutes).
7. Remove excess water, place vegetables in a blender and pulse to get a smooth puree
8. Adjust seasoning to taste.
9. Add cream cheese, butter and pulse once again.
10. Fry the bacon strips in a skillet, without adding fat.
11. Serve in bowls or shallow plates and sprinkle with bacon strips.