Our first year in Wyoming, summer ushered in winter—overnight. I remember trees cloaked in green one day and brown the very next. This year has been a whole different story.
Fall has been glorious!
On Saturday we headed 90 miles south to find even more Autumn splendor. After dropping my hubby off at his rugby match in Arvada, the boys and I headed over to Boulder.
It was a spectacular afternoon!
We met up with Elana (Elana’s Pantry) and Kelly (The Spunky Coconut) and their families at the Boulder County Farmer’s Market. It was so great to catch up in person, to taste the batch of Elana’s Paleo Banana Bread that Kelly had baked up, and to try the market’s gluten-free fare—a food-centric meet-up, of course!
Aside from the lively conversation, the market was brimming with rich hues of Fall and people.
There were new discoveries to be had … like this tasty watermelon radish …
… and an abundance of squash—including a new favorite—Red Kuri.
The moment I laid eyes on Mr. Red Kuri, I was in love.
I knew nothing about this squash—don’t think I’d even ever seen one until this Fall. My friend, Hannah, has likened its shape to that of a cross between a pumpkin and a pomegranate. That describes it perfectly—at least the exterior. The first time I baked one, I was pleasantly surprised by the deep orange, sweet potato-like texture and chestnut-like taste of its flesh. I had expected it to be more watery and akin to an acorn squash or pumpkin. But that it was not. After pondering what to do with it, this is what I came up with. Hope you enjoy!
Red Kuri & Fennel Bulb Soup
Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan
1 tablespoon OLIVE OIL
1/2 FENNEL BULB, sliced
2 SHALLOTS, roughly chopped
1 GRANNY SMITH APPLE, cored and roughly chopped
2-1/2 cups cooked RED KURI SQUASH flesh (I like this cooking method)
3 cups VEGETABLE BROTH
1/2 can Thai Kitchen® canned COCONUT MILK
1 tablespoons LEMON JUICE
1 teaspoon SALT or to taste
CAYENNE PEPPER to taste (optional)
1. In medium soup pot, sauté fennel bulb, shallots, and apple in oil until tender.
2. Transfer to blender along with squash and enough of the broth to puree. Blend until smooth.
3. Return to pot. Stir in remaining broth and remaining ingredients.
4. Simmer on low 10-15 minutes.
This soup looks amazing! Love the stories and the pics. Sounds as if you ladies had fun! xo
So happy you are having a splendid fall, Lexie, and that you got to meet up with the wonderful Kelly and Elana! I've seen the Red Kuri Squash but have never tried it before, so I appreciate the heads up on its characteristics. Your soup, especially its presentation, looks stunning!
Nicola, I hope you are enjoying life in Hamburg! Oh I envy. The soup was so, so easy and delightfully good. Thanks for stopping by.
Shirley … wish you could have been with us, too! We have been so blessed to find such supportive and uplifting friends in this blogosphere!
This looks amazing! What a fun day this must have been. 🙂
Your photos are so fantastic! And just look at that trio of remarkable women. The soup looks pretty darned good, too! 🙂 Thanks for submitting this to Wellness Weekend this week, Lexie! 🙂
How fun and what a lovely soup!
Gorgeous photos Lexie! I've been thinking of picking up a red kuri squash and trying it – your soup looks delicious!
Great photos – such great soup presentation. You're awesome! Love the pic of you and your Boulder girls! What a powerful group 🙂
Love this combination of flavors, Lexie. I never would have thought to put fennel and winter squash together. Lovely color. I'm really loving the various squashes that I'm getting this year–blue hubbard, buttercup and butternut, acorn and delicata. So many different types and so many ways to use them.
Hi! I just bought a red kuri squash and had no idea what to do with it. I stumbled upon your recipe, and I'm just trying out a version of it (based on what I have: onion not shallot, and red apple not Granny Smith). Fingers crossed!
Those subs sound like they will work great! Hope you enjoy.
Yum! It worked!
Thumbs up Jeremy!
This soup looks fabulous; I am in love with fennel. Thanks for the great recipe…yummy!
Has anyone tried it without the apple? I'm thinking it shouldn't be that big of a change, but I'm allergic to apples along with lots of other stuff 🙁
Kris, should be fine. The apple just gives a hint of sweet. : )
Interesting recipe. I'm going to try today, however I'll roast the fennel and apples as well. Excited! Also I have beef and chicken stock in the freezer I wonder which is best to use?
I made this tonight and it it was a HUGE hit!
I omitted the shallots, as I have an onion allergy, and used chicken bone broth. My husband and sons each had third helpings. I am glad that I made a double batch so that I can have more for lunch tomorrow:)
Thanks for the recipe!
Awesome Melissa!! Thank you for letting us know how it turned out and how fast it disappeared. xoLexie