Loftwings and Demons

Here's the red kuri squash soup I made! Very reminiscent in both appearance and flavor of some of the pumpkin soup I've made, though the kuri squash imparts a subtly different flavor. It has noticeably more nutty notes than other squash I've tried, but is still decidedly a squash flavor. I really enjoyed eating the food pictured here!

I've included a rough recipe below. I didn't really measure a lot of things precisely, but it should give anyone who wants to replicate it a rough idea how to do so.

Kuri Squash Soup Recipe
-1 kuri squash
-fresh rosemary
-ground sage
-thyme
-garlic powder
-about 1 cup olive oil
-about 1 cup nutritional yeast
-about 5 or 6 potatoes (combination of red and yellow)
-water, as needed
-Crunchmaster multi-grain crackers (optional)

IMPORTANT: Cut a few small holes in squash to prevent it from exploding while roasting. Roast kiri squash at 450 F until soft (unsure of exact time, but longer than half an hour). separate squash skin, meat, and seeds. Squash skin was not used because most of it was burned. Squash the meat of the squash. Slice and boil potatoes until soft, leaving skin on. Mash meat of squash and potatoes together with potato masher. Add nutritional yeast, sage, and thyme. Add water until desired consistency achieved. Simmer on low heat to help mix flavors.

Sautee the seeds in olive oil, garlic powder, and ground sage. Sprinkle sauteed squash seeds on top of soup as a garnish. Can also optionally add some multi-grain gluten free Crunchmaster crackers as a garnish.

This recipe, including optional cracker garnish, is vegan, gluten-free, low sodium (bc no added salt in the soup) and free of all of the following major allergens*: soy, wheat, peanuts, tree nuts, fish, shellfish, milk, and eggs
(some redundancy and overlap included in above description)

*by which I mean none of the listed allergens are included as an ingredient in this recipe, including in the optional cracker garnish, but some may have been in contact with one or more ingredients. The crackers are labeled as vegan, gluten-free, and produced in a peanut free facility, but whether the facility is free of any of the other allergens, I cannot say. Do not apply any of the above as medical advice or as any sort of guarantee. Severe allergies can require considerable effort and research to source foods that have not been in contact with the target allergen.