Red Kuri Squash Soup
Ingredients
Directions
1. Sauté onions, squash and potatoes for 15 minutes.
2. Season with salt and pepper, add chicken stock and boil for 20 minutes (or until squash and potatoes are soft).
3. Transfer to a blender and blend until smooth.
4. Return to the pot and add heavy cream. Stir in shredded chicken if desired. Season to taste.
To make parmesan croutons:
1. Preheat oven to 375 degrees.
2. In a bowl, toss bread cubes with parmesan and cubes of cold butter. Transfer to a tray.
3. Bake for 15 minutes until golden and crispy. Add to soup and serve!
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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