For this week’s stateside adventure, we’re revisiting Minnesota. Well, sort of anyway. We bought this squash on a recent trip to Minnesota at a local farm, but it’s really Japanese in origin. That said, we’re calling it our state night recipe this week.
The farmer that we purchased the squash from described it as having a nutty and sweet flavor which instantly made me think that this would be perfect in a soup. You see I’ve been somewhat obsessed with soups after making Geni’s Sweet Potato Soup and I thought this squash might be a fun way to mix things up. Not to mention, after our major feasting last week, we’re looking to eat a bit more healthy – and so we bring you Uchiki Kuri Soup. Continue reading