Kuri Squash & Apple Soup with Red Jalapeño Crème Fraîche
This soup is a blend of autumn flavors. In October, with summer vegetables waning and the bounty of autumn on the way, this soup combines the new winter squash crops with the last of the summer chiles. Perfect for a cool night, the sweetness of the squash and apple and the heat of the jalapeño compliment each other perfectly.
1 large Red Kuri squash or other winter squash, cut roughly into 1/2″ cubes
2 medium yellow onions, julienned
3-4 red apples (Rome or Red Delicious varietals work really well!), peeled, cored & cut into wedges
1/4 pound unsalted butter
1/4 C. brown sugar
1/2 C. mascarpone or cream cheese
1 1/2 Quarts water or vegetable stock
1-2 Piquin chiles or 1 dried Chipotle chile
1/4 C. apple cider vinegar
Salt to taste
Melt butter in a 4 Qt. heavy bottom pot over medium heat until it is foamy & fragrant.
Add the chopped squash, apples, chiles, and onions & cook until onions are translucent and tender.
Stir in the brown sugar and allow to slightly caramelize the vegetables.
When the sugar has liquified, add the mascarpone and melt.
Add water or stock and bring to a simmer.
When the squash is tender the soup is ready to be pureed.
Add apple cider vinegar & blend in a quality blender or with an immersion blender until smooth.
Add salt to taste.
Serve with a dollop of Jalapeño Crème Fraîche
Jalapeño Crème Fraîche
Makes approximately 2 cups quart of crème fraîche. If you don’t have time for homemade crème fraîche you can use store bought or sour cream.
2 C. heavy cream
2/3 C. buttermilk
2 Red Jalapeño (Red Fresno Chile are a good substitute)
Salt to taste
Mix the cream & buttermilk well.
Let stand at room temp (60-70* F) for 3 days to allow cultures to develop and thicken.
When the cream has “soured”, mix well and refrigerate — will keep for up to one month.
Char the jalapeño under the broiler in your oven until flesh is tender and the skin has blistered or lightly blackened. Remove the stems, seeds, and veins of the jalapeño leaving the skins on.
Combine with the creme fraiche in a blender until smooth & salt to taste.
Toast up some good bread and Enjoy!!