Red Kuri Squash Soup

This creamy Red Kuri Squash Soup is a real autumn favorite! A perfect warming comfort soup that is bursting with flavor.

Author : Aline Cueni

5 from 1 vote

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Prep Time :5

Cook Time :25

Total Time :30

Servings : 4

Calories : 107kcal

Ingredients

▢ 1 tbsp olive oil
▢ 1 onion minced
▢ 1 clove garlic minced
▢ 1 lb (500 g) red kuri squash
▢ 1 tbsp pumpkin seed oil optional
▢ 1 tsp sage
▢ 2 cups (500 ml) vegetable broth
▢ ½ cup (120 ml) dairy-free cream Vegetarian: Use heavy cream
▢ salt & pepper

Instructions

Peel and mince the onion and garlic. Wash and cut kuri squash in half. Scrape out seeds using a spoon and roughly chop the flesh into cubes.
Heat a large pot with oil. Sauté the onion and garlic for 2 minutes.
Add kuri squash, pumpkin seed oil, and sage, sauté for another 5 minutes.
Deglaze with vegetable broth, bring to a boil, cover and simmer for 15-20 minutes until the flesh is tender. Stir occasionally.
Blend the soup in a high-speed blender, or with a hand blender, until creamy.
Return soup to the pot, season with dairy-free cream, salt, and pepper. → Optional: Decorate the soup with dairy-free cream, pumpkin seed oil, chopped herbs, or croutons.

Notes

Pumpkin Seed Oil: Is an optional add-on that gives your soup a more aromatic flavor. → You can add one tablespoon of it to any pumpkin soup!

Optional Spices: Feel free to add spices of your choice to season the soup. I recommend ground cayenne pepper, cumin, ginger, or turmeric.

Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.

Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it’s warmed up. If it’s still too thick, add some extra water.

Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Nutrition