Red Kuri Squash Soup

with dried cranberry confiture

Red Kuri Squash Soup

1. •4 cups Red Kuri squash, peeled & rough chopped (can substitute sugar pumpkin or butternut squash)
   

2. •1 small white onion, sliced
   

3. •1 large carrot, rough chopped
   

4. •2 cups water
   

5. •1 quarts milk
   

6. •½ tsp cardamom pods or 1/4 tsp ground cardamom
   

7. •2 tbsp salt
   

8. •1 tbsp pepper
   

Cranberry Compote

1. •½ cup dried cranberries, rehydrated with water (enough to cover cranberries)
   

2. •1 tsp fresh rosemary
   

3. •½ cup brown sugar
   

Red Kuri Squash Soup

1. 1.Cook first 7 ingredients ingredients on medium heat
   

2. 2.Bring to a boil, then lower heat and simmer for 30 minutes
   

3. 3.Add salt, pepper and butter and puree in a blender or with an immersion blender
   

Cranberry Compote

1. 1.Cover dried cranberries with water and rehydrate for at least an hour
   

2. 2.Pour cranberries and water in a sauce pan with the brown sugar and simmer for 15 minutes
   

3. 3.Add fresh rosemary and simmer for about 5 minutes
   

4. 4.Serve a dollop on top of a bowl of the squash soup. Also great as a side dish for chicken, pork or turkey and is delicious in sandwiches
   

5. 5.Will keep for 2 weeks in the refrigerator