Red kuri squash soup recipe

Ingredients

• 1 medium red kuri squash, about 2 pounds (900 grams)
• 2 cloves garlic, coarsely chopped
• 1 shallot, coarsely chopped
• 1 tablespoon olive oil or butter
• 1/8 teaspoon ground cloves
• ¼ teaspoon allspice
• 1 tablespoon brown sugar, optional
• 2/3 cup vegetable broth or chicken stock
• 2 tablespoons white wine vinegar

• ¼ cup pecan halves
• 1 shallot, thinly sliced
• 1 lime
• Fresh basil leaves

For the Red Kuri Squash
1. Preheat a water bath to 183°F (83.9°C).
2. Peel the red kuri squash then cut in half and remove the seeds. Cut the flesh into ½" chunks (13 mm). You should have about 2 cups.
3. Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the garlic, shallot, olive oil, cloves, allspice, and brown sugar to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 3.
4. Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the vegetable broth and white wine vinegar then blend until fully pureed. Salt and pepper to taste.
To Assemble
5. Place the pecan halves in a pan without oil and cook over medium heat until lightly browned, stirring often. Remove the pecans from the heat and set aside.
6. Heat some olive oil in a pan over medium heat. Add the sliced shallots and cook until they turn translucent and just start to brown. Remove from the heat and set aside.
7. Place a ladle or two of the soup into a bowl then top with some pecans and shallots. Zest some lime over the top and add a basil leaf or two then serve.