Lilac Ridge Farm’s Red Kuri Soup
2 cups of Red Kuri squash
(seeds removed, no need to remove skin, cubed)
Fresh dill
2 cups vegetable or chicken stock
1 onion (chopped)
1 cup chopped celery root (also called celeriac)
1 leek, chopped.
Salt and pepper to taste
Roast the cubed Red Kuri squash in a 500 degree
oven for about ½ hour (turn after 15 minutes).
While roasting, sauté the onions, celery root, and dill
in a large pot until vegetables are soft. Add the 2 cups
of stock, and let simmer until the squash has roasted.
Add squash into mixture and mash with a potato
masher. Add more water if needed
Serves 4.
Recipes from the Pumpkin Patch
2 cups of Red Kuri squash
(seeds removed, no need to remove skin, cubed)
Fresh dill
2 cups vegetable or chicken stock
1 onion (chopped)
1 cup chopped celery root (also called celeriac)
1 leek, chopped.
Salt and pepper to taste
Roast the cubed Red Kuri squash in a 500 degree
oven for about ½ hour (turn after 15 minutes).
While roasting, sauté the onions, celery root, and dill
in a large pot until vegetables are soft. Add the 2 cups
of stock, and let simmer until the squash has roasted.
Add squash into mixture and mash with a potato
masher. Add more water if needed
Serves 4.
Recipes from the Pumpkin Patch
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