by Chef Matthew Krenz 

As the warmth of summer fades to crisp cool air and the autumnal market arrives, my family’s palate starts to crave a bit more warmth on the plate. This Kuri Squash Bisque with Harissa Spiced Salmon can be a welcome dish to prime the pump for what is to come with nature’s cooler offerings. This is my absolute favorite time of year. Summer is still showing off, but the cooler weather allows for fruits and vegetables that don’t tolerate the heat very well. Simply put, there is more variety and availability. Get to the market and show the farmers some love. Enjoy the fresh air, and maybe even a warm mug of cider or cocoa (marshmallows are mandatory in this house). I hope you enjoy this fall classic with a personal twist. Cheers!

Kuri Squash Bisque with Harissa Spiced Salmon 
Serves four

Kuri Squash Bisque

1 medium kuri squash, halved with seeds removed 
4 stalks celery, roughly chopped
1 apple, roughly chopped 
1 onion, roughly chopped 
1 14-oz. can piquillo peppers, strained
5 cloves garlic, minced
16-20 oz. coconut milk 
1 qt. chicken stock
1 sprig rosemary, leaves only
2-3 kaffir lime leaves (optional)
1 tsp kashmiri chili (or similar)
1-2 limes, juice, to taste
3 tbsp. maple syrup (optional)
3 tbsp. avocado oil
Salt, to taste
Black pepper, to taste

1. Preheat oven to 350°F. 
2. Place kuri squash in a pan deep enough to be covered with a lid or foil. Add a pint of chicken stock, cover, and bake until tender, roughly 30-45 minutes.
3. Add oil, remaining vegetables and aromatics to a large saute pan over medium heat. Season with salt and pepper and cook until translucent with little browning, then add remaining chicken stock and a cup of coconut milk. Remove the rosemary and kaffir lime leaves. 
4. Scoop the tender pulp from the kuri squash into a blender. Transfer cooked vegetables and liquid to a blender and blend on high until smooth. Season to taste and consistency with remaining coconut milk, lime juice, kashmiri chili, salt and pepper. Serve immediately and enjoy. 

Harissa Spiced Salmon 
1 24 oz. side of salmon, skin on
4 tbsp. harissa spice blend
2 tbsp. olive oil
Salt to taste
3 tbsp. avocado oil 

1. Marinate salmon with the harissa, salt, and olive oil.
2. Heat a pan over medium-high heat. Add your avocado oil, then place salmon loin into the pan flesh down. Turn the heat down to medium and sear until well browned (not burnt). Flip to skin side and crisp the skin for 3-5 minutes on medium heat. 
3. Take an internal temperature, which should read 135°F for medium or 145°F for well-done. If the temperature is low, bake in the oven at 350°F until desired temperature is reached. 
4. Split into 4 even portions and serve on top of the bisque. My family added some white rice, cashews, and cilantro chutney for added depth and texture.