Kuri Adobo Soup

• 4-5 lb red Kuri squash, roasted
• 2 Tb olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 can chili in adobo
• 5-6 C chicken stock

1. In a medium dutch oven saute onion over medium heat. When translucent, add garlic and cook until fragrant.
2. Spoon a little chopped chili and sauce from the can.
3. Scoop squash from skin, add to pan and saute a few minutes. Add stock and simmer about 10 minutes.
4. Let cool a little, then carefully puree in blender.

*The final amount of chili you use is up to you. Try the squash before pureeing and add more if desired.

*As seen on Twin Cities Live October 16, 2019

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