- 2 pounds kuri squash seeded and diced (if using other squash, peel it), 1 kg
- Fine sea salt
- 1/3 cup extra-virgin olive oil 80ml
- 3 large shallots peeled and sliced paper-thin
- 3 tablespoons pine nuts lightly toasted
- 1/3 cup flat-leaf parsley leaves
Place the squash in a medium-sized saucepan, cover with water by 2-inches (5cm), add the bay leaf and about 1/2 teaspoon of salt, and bring the water to a boil over medium-high heat. Reduce the heat so the water is simmering, cover partially and cook until the squash is tender through, 20 to 25 minutes. Remove from the heat, drain the squash, keeping the cooking liquid. Discard the bay leaf.
Puree the squash either with a wand blender or in a food processor, adding just enough of the cooking water to make the puree moist, but not liquid. Season to taste with salt.
While the squash is cooking, heat the olive oil and the shallots in a small saucepan over medium-heat. Cook, stirring occasionally, until the y are golden and crisp, which will take about 10 minutes. Remove from the heat, and immediately transfer the shallots to a small, heat-proof bowl.
Coarsley chop the parsley leaves.
To serve, divide the squash among four shallow soup bowls. Top with equal amounts of shallot, and drizzle each serving with shallot-cooking oil. Sprinkle generously with pine nuts and parsley, and serve immediately.