Red kuri squash soup with yuzu koshō crème fraîche [Orsa & Winston] from The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles (page 99) by Alison Clare Steingold

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Notes about this recipe

  • meggan on November 14, 2024

    Very delicious- I had no idea I liked this kind of squash. The recipe comes together easily.

  • EmilyR on September 16, 2019

    This is an excellent soup that comes together easily. I used yuzu kosho that I brought back from Japan and it's a delightful spicy salty citrusy condiment that is very versatile. We grew our own kuri squash. Instead of simmering and trying to peel the kuri I zipped it all together in a vitamix. I made half of the recipe with half-and-half and the other half with almond milk to see how different they are. As expected the half-and-half is a bit more rich. Don't skip the grains of paradise!

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