With a flavor reminiscent of roasted chestnuts, red kuri squash isn’t to be missed. You can find this orange-skinned, teardrop-shaped squash at farmers markets and most natural foods stores in the fall. This simple recipe pairs the squash with just a handful of ingredients, allowing its rich natural flavor to shine.
If you can’t find red kuri squash, use butternut or honeynut squash. Serve the soup plain, or garnish it with microgreens, chopped green onions, and toasted nuts or seeds.
Serves 4 1 red kuri squash (about 2 to 3 pounds)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 teaspoons fine sea salt
3 cups chicken broth Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper….