|
Bourbon Scented Red Kuri, Apple, and Cranberry Soup: 3-5 lb. red kuri squash 2 onions 4 tart apples 2 Tb butter 3 cups apple cider 3 cups water 1 1/2 cups cranberries 1/2 Tb salt 2 Tb bourbon Honey 1/2 cup whole milk yogurt Halve squash, scoop out seeds. Cut into 2 inch chunks and peel (if squash is too hard to chop at this point steam whole or halved for a short while, 10-15 minutes to soften). Melt butter in large pot over moderate heat. Add onions and cook until softened. Add cider and 2 cups of water and bring to a boil. Add squash, apples, cranberries and 1 ts of salt. Simmer partly covered until squash is soft, about 45 minutes. Cool for about 15 minutes. Puree with a blender or food processor to a smooth puree. Return puree to pot, add 2 Tb bourbon. Reheat over low heat, stir often. Add honey, bourbon and salt to taste. Liquefy yogurt by whisking with a little water. Once soup is in bowls, dip a spoonful of yogurt into the center of each. |
||
|