If you’re on the hunt for a comforting, autumn-inspired soup, this Red Kuri squash soup is exactly what you need! Red Kuri squash, with its velvety texture and mild, sweet flavor, makes for a beautifully creamy soup perfect for fall or winter. This soup is simple, nourishing, and packed with cozy flavors that highlight the season’s best ingredients. It’s also easy to prepare, making it a great choice for weeknight dinners or festive gatherings.
Ingredients
- 1 medium Red Kuri squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil (or unsalted butter for extra richness)
- 1 large carrot, peeled and chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream for extra creaminess
- Fresh thyme or parsley for garnish (optional)
Preparation
Prepare the Red Kuri Squash
- Start by prepping the Red Kuri squash. Use a sharp knife to cut off the top and bottom, then carefully cut it in half and scoop out the seeds. Peel the skin if desired, although the skin is edible and will soften when cooked.
- Cut the squash into roughly 1-inch cubes for even cooking.
Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until translucent.
- Add the garlic, grated ginger, cumin, and nutmeg. Sauté for another 1-2 minutes until fragrant, being careful not to let the garlic burn.
Cook the Vegetables
- Add the cubed Red Kuri squash and chopped carrot to the pot. Stir well to coat the vegetables in the spices and aromatics.
- Pour in the broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the squash and carrot are tender.
Blend the Soup
- Once the vegetables are soft, remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender. Be cautious with hot liquids and blend until creamy and smooth.
- Return the soup to the pot if necessary. Stir in the coconut milk or heavy cream for a silky texture, and adjust seasoning with more salt and pepper to taste.
Serve and Garnish
- Ladle the soup into bowls, garnishing with fresh thyme or parsley if desired. For an extra touch, drizzle a little coconut milk or cream on top in a swirl pattern.
Variations
- Spicy Squash Soup: Add a pinch of cayenne pepper or red pepper flakes to give your soup a spicy kick.
- Roasted Red Kuri Squash Soup: For a deeper, roasted flavor, toss the squash cubes with olive oil, salt, and pepper, and roast in a 400°F oven for 20-25 minutes before adding them to the soup.
- Herbed Soup: Add fresh rosemary or sage along with the other spices for a more herbaceous flavor.
Cooking Note
Red Kuri squash has a mild flavor that takes on the spices you add to it. For a richer, fuller flavor, try roasting the squash beforehand. Also, this soup is easily made vegan by using coconut milk instead of cream and vegetable broth instead of chicken broth.
Serving Suggestions
Serve this Red Kuri squash soup with warm, crusty bread or garlic croutons. It pairs well with a simple green salad or a light main like roasted chicken. For a festive touch, sprinkle some toasted pumpkin seeds on top for added crunch.
Tips
- Peeling Tip: Red Kuri squash skin is edible and will soften as it cooks. However, if you prefer a completely smooth texture, consider peeling it before cooking.
- Make-Ahead: This soup stores well in the fridge for up to four days or can be frozen for up to three months. Just thaw and reheat on the stovetop when ready to enjoy.
- Blending Caution: When blending hot soup, always be cautious to avoid splatters by working in batches if using a countertop blender or venting the blender lid.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 28g
- Fat: 7g
- Fiber: 5g
- Sodium: 450mg
FAQs
Q: Can I use another type of squash for this recipe?
A: Absolutely! Red Kuri squash has a unique texture and flavor, but butternut squash or acorn squash make great alternatives.
Q: Can I make this soup ahead of time?
A: Yes, this soup keeps well in the refrigerator for up to four days. It’s also freezer-friendly for up to three months, making it ideal for batch cooking.
Q: What if I don’t have an immersion blender?
A: No problem! Use a countertop blender instead. Just be sure to blend in small batches if the soup is still hot, and vent the lid slightly to let steam escape.
Q: Can I make this soup vegan?
A: Yes, simply use coconut milk instead of heavy cream and vegetable broth instead of chicken broth.
Conclusion
Creamy, rich, and filled with seasonal goodness, this Red Kuri squash soup is the ultimate cozy recipe. Perfect for cold nights or holiday meals, it’s easy to prepare and full of comforting flavor. Try it as a starter for a festive meal or as a main dish with some crusty bread, and enjoy the warm, inviting taste of fall!