- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
When cooking red kuri squash, it is important to wash it beforehand because unlike other squash, it is used without peeling.
2 people made this
- 1 small red kuri squash
- 1 small onion
- butter or oil
- 500 to 750ml vegetable stock
- 1 glug white wine
- 100g double cream
- 1 teaspoons mild curry powder
- salt and pepper to taste
- ground nutmeg, to taste
- 1 bunch flat leaf parsley, minced
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Wash the squash, remove the stem and cut the squash in half. Remove the seeds and the fibrous centre. Chop the squash into large pieces and mince the onion.
- Heat butter in a pot and cook the squash and onion until they start to soften. Add the white wine and cook, stirring, until the wine has evaporated, then add enough vegetable stock to cover the squash and cook until soft, about 20 to 25 minutes.
- Add the cream and the curry powder and puree the soup with an immersion blender until creamy. Add more stock until the soup has the desired thickness.
- Season with salt, pepper and nutmeg and sprinkle with parsley.
Reviews & ratingsAverage global rating:(1)
Recipe: Roasted Red Kuri Pumpkin & Coconut Soup
Earlier today I mentioned my favorite pumpkin: the creamy, chestnut-sweet Red Kuri squash. And now here is one of my favorite ways to use it: a velvety pumpkin soup with a slow, mild backdrop of curried spice, and the richness of coconut milk. Just a hint of lime and a topping of frizzled shallots and toasted coconut round this out — this is a soup that will satisfy completely.
I frequently notice comments from people on vegetable and squash soups saying it seemed like they need “a little something more.” I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their sweetness.
Here I roast the squash until it gets toasty, then scrape all that sweet mellow flesh into a big pot along with shallots, spices, and garlic, and cook it a little more. A short simmer with broth also helps to concentrate the flavor, and a night in the fridge will also only do good things for this soup.
The lime and the tomato paste also brighten things up and bring the soup together. If you’re craving a good pumpkin soup with warmth and a bit of spice, as I was, give this one a try.
Uchiki Kuri Soup
A sweet soup that warms while not overloading on the calories – a great post-Thanksgiving dish.
- 1 whole Uchiki Kuri Squash
- 1 Tablespoon Olive Oil
- 3 Tablespoons Butter
- 2 whole Shallots, Diced
- 1 whole Leek, Diced
- 1 whole Bay Leaf
- ½ Tablespoons Fresh Rosemary, Minced
- ½ Tablespoons Fresh Sage, Minced
- ½ teaspoons Coriander
- 4 cloves Garlic, Minced
- 1 Tablespoon Fresh Sliced Ginger
- 1 whole Apple, Peeled And Chopped
- 4 cups Vegetable Stock
- ⅓ cups Sauvignon Blanc
- 1 Tablespoon Honey
- ½ cups Ricotta Cheese
- Sea Salt, to taste
- Ground Pepper To Taste
- OPTIONAL GARNISHES:
- 1 Tablespoon Toasted Pecans Per Bowl
- 1 Tablespoon Cooked Pancetta Per Bowl
- 1 teaspoon Nonfat Plain Yogurt, Creme Fraiche Or Mascarpone Per Bowl
Preheat the oven to 400F. Slice the squash in half and scoop out the seeds and pulp. Place the squash skin side down in a casserole or baking dish, brush it with olive oil and season with sea salt. Fill the dish with 1/4” of water and bake the squash for 30 minutes, uncovered.
When the squash is finished remove from the oven and set aside to cool.
Next melt the butter in a large stock pot and toss in the shallots, leeks, bay leaf, rosemary, sage, coriander and sea salt to taste. While the leeks and onions sauté for 3 to 5 minutes, cut the squash away from the skin discard the skin and chop the flesh coarsely. Add the garlic to the stock pot and cook for another 30 seconds, or until garlic becomes fragrant. Next add the squash, ginger and apples to the pot. Season with a bit more sea salt and stir for another minute. Next add the vegetable stock and white wine and simmer for 20 to 30 minutes or until the apples are tender.
After simmering, stir in the honey and ricotta and discard the bay leaf. In a blender, puree the soup in small batches, until the soup is smooth. (An immersion blender can also be used to blend, directly in the stock pot.) Spoon soup into bowls and garnish with mascarpone, crème fraiche or plain yogurt as well as toasted pecans and crispy sautéed pancetta.
Red Kuri Squash Soup
Is that not the most gorgeous soup you’ve ever seen?
Red Kuri Squash is the most luscious, vibrant orange-y red I’ve ever seen in a vegetable. And with its saturated color comes huge antioxidant power…basically the deeper the hue of any plant food, the higher the vitamin concentration. Anything orange is a sign of the antioxidant beta-carotene, the pre-cursor to Vitamin A, which is needed for clear, blemish-free skin.
I absolutely love the crisp fall weather that has hit NY pretty quickly, and it has gotten me excited to try all new winter vegetables. Last week I tried kabocha squash and this week, I picked up this red kuri squash. I’ve never seen or heard of it before, but I liked the way it looked, and thought it would be a good alternative to pumpkin, which is one of my favorite fall foods.
Red kuri squash becomes like butter when you roast it. It has a velvety mouth feel, making it excellent for creamy soups. It also has a wonderful sweet flavor that comes out when roasted. Some people compare its taste to a cross between chestnuts and pumpkin. I’ve never really had chestnuts, so I have no comment on that. All I can say, is day-um, it was good.
I love the texture of bread freshly melted in hot soup, so I dipped some gluten free toast in there, and it was divine. I use the Food for Life rice or millet bread, and I grill it in coconut oil to toast it, sometimes rubbing it with garlic first for extra flavor.
Buttermilk Ice Cream
Yield – 1 quart, 6-8 portions
- In the top of a double boiler over medium heat, whisk together the egg yolks and sugar until slightly thickened and foamy.
- In a medium sized saucepan combine the milk and cream and scald.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly, and continue to cook over medium heat until the custard coats the back of a spoon. Remove from heat and strain.
- Cool to room temperature and add the buttermilk. Freeze in an ice cream maker according to the manufacturer’s instruction. Store in the freezer until ready to serve.
Cream of red kuri squash soup recipe - Recipes
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the cut and pitted butternut squash on the pan and drizzle with just enough vegetable oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 40 to 50 minutes (if the skin and/or flesh browns a little bit, that's not a problem that gives a good taste). After the squash is out of the oven set it aside. Once cooled, cut the squash into chunks.
While the butternut squash is roasting, cut the red Kuri squash flesh into cubes. Peel and finely dice the onions. Peel, wash and dice the potatoes. Wash the fresh ginger and chop it finely.
Heat the vegetable oil with 2 tablespoons butter in a large saucepan and sauté the Kuri squash, onions and potatoes for 5 minutes. Add the ginger and sauté briefly. Dust everything with flour, stir and sweat for 3 minutes. Gradually add the broth, stirring constantly, and season with salt and pepper. Bring to a boil and then turn the stove down and cover the soup with a lid. Cook on medium for about 20 minutes, stirring frequently to avoid burning.
In the meantime, roast the pumpkin seeds in a pan without fat and set aside. If you like, you can now fry the sage in 1 tablespoon butter in a pan. Fry for about 1 minute on each side on medium heat. It shouldn't get too dark, otherwise, it will become bitter.
After the soup has simmered for 20 minutes, add the roasted butternut squash. Blend the soup with the blender - if you're using an immersion blender, be careful as the soup is hot. Fold in the milk and sour cream with a whisk. Bring to the boil again and season to taste with cinnamon, clove powder, nutmeg and the brown sugar to taste. Pour the soup in bowls and sprinkle with pumpkin seeds and, if you like, add fried sage and a dollop of sour cream on top.
Note: Using two different types of winter squash takes this soup to a new level but you can just use butternut squash or red Kuri squash.
Red Kuri Squash Soup With Roasted Fennel
This creamy, silky soup of red kuri squash, topped with sweet, roasted fennel is easy to make and so cozy and delicious!
What is Red Kuri Squash?
Never heard of red kuri squash? No worries, fall 2020 was when this beauty made my acquaintance thanks to Middlebury Organic Farms. I will definitely be looking out for it from now on! Red kuri squash is a thin skinned, orange colored winter squash that looks like a pumpkin without the ridges. Full flavored and sweet, red kuri squash is perfect for soups, stews and casseroles. The creamy, yellow flesh has a taste that’s similar to chestnuts. Red kuri is a great substitute for pretty much any recipe that calls for butternut squash. It’s easy to be overwhelmed with all of the varieties of winter squash at the farmer’s market and in the produce aisle, but I’m telling you, this will be one of your new favorites.
I have a hard time when the weather turns at the end of summer. I’m not usually one of the first ones to welcome in fall. But when fall and winter squash come in and soup starts happening, that is when I officially get into it. If you can’t find a red kuri squash, sub in kabocha squash or butternut squash. Promise you, it will be just as delicious.
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How to Make Red Kuri Squash Soup
This soup tastes very rich and complex, but it is incredibly easy to make with just a few simple ingredients. Here is what you will need:
Red Kuri Squash – one medium size should do you just fine.
Onion – I love to use sweet onion in this recipe but yellow onion is also a perfect substitute.
Shallot – adding shallot and onion gives more depth of flavor
Bay Leaf – fragrant and floral, it’s never a bad idea to throw a bay leaf into any soup!
Veggie or Chicken Broth – You can use whatever you prefer. I usually use veggie broth in vegetarian soups.
Butter – A touch of butter adds richness. If you’re keeping it vegan, add an extra glug of olive oil instead.
Olive Oil – Use good olive oil for this. The ingredients are very simple and you will taste them all!
Heavy Cream or Coconut Milk – a must for creaminess. Also, that SWIRL!
Fennel – Roast this up as a topping for the soup for a flavor combo that is ridiculous good.
Garnish – Toasted pecans (or pepitas) and a drizzle of olive oil. I also recommend lots of crusty bread with more olive oil for dipping.
The steps could not be easier. Cut up the squash, roast it – I do this step ahead of time. Many squash soup recipes instruct you to add raw cubed squash to liquid and simmer. This is totally fine but there’s nothing like roasting to bring out the natural sweetness and add another layer of flavor. Don’t skip it.
Roughly chop up onion and shallot – doesn’t have to be perfect as it’s all getting blended up anyway! Soften onions and shallot in butter and olive oil. Simmer it up with the roasted squash and veggie broth and blend. While you’re making the soup, prep and roast your fennel and you’ll be cozied up with a bowl of deliciousness in no time.
How To Prep Fennel
Fennel looks pretty weird and can be intimidating to prep, but it’s super easy. It kind of smells like licorice but it’s actually a member of the carrot family! Fennel has a strong flavor raw, but sweetens up and mellows out when you roast it, and it’s absolutely delicious. The perfect compliment to this soup. To prepare it, simple cut off the fronds or the top stalks. If the outer layer is super dirty, remove that as well. Thinly slice off the core at the bottom, cut bulb in half and then remove the rest of the core. Slice the cored bulb like you would an onion or some cabbage. Toss fennel wedges in olive oil and roast in the oven at 375 for 20-25 minutes until soft and slightly brown and caramelly.
This soup keeps beautifully in the freezer. If you’re lucky enough to happen upon red kuri squash, pick up a few and make a big batch. Then, when the craving hits, unthaw your soup, roast up some fennel and thank yourself.
Pumpkin and Ginger
Pumpkin and ginger fit like a glove! They harmonize wonderfully with each other and the ginger gives the soup a certain pungency.
Especially during the cold season, when colds are lurking everywhere you turn, you can never get enough of ginger. Because its antibacterial and anti-inflammatory properties strengthen the immune system and help to alleviate cold symptoms in a natural way.
Soup with ginger is truly winter soul food at its highest level!
Hubbard Squash Soup with Pistachio Gremolata
It’s October (how. ), and it’s time for squash soup. Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014. The tradition continued with 2015’s parsnip and pumpkin soup and last year’s butternut squash and potato soup (with bacon and pomegranate on top!).
Autumn 2017’s squash soup feature is this hubbard squash soup with pistachio gremolata. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.
I originally made this soup with a red kuri squash from my CSA–the one pictured in the top right of this photo. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).
Since it was conceived as a quick lunch while I was sick and loathe to put forth any actual effort, this hubbard squash soup is extremely simple. It goes like this: bring some broth to a simmer while you peel, cut, and deseed a squash (I love Pacific Organic Chicken Bone Broth here because the rosemary comes through a little and is great with the squash). Add squash cubes to the hot broth along with a bay leaf and some salt and pepper. Peel and chop a green apple, and add that once the squash is tender. Cook a few more minutes, then stir in some ghee and blitz with an immersion blender. See? Easy and quick.
The pistachio gremolata is also simple to make in the time the soup takes to cook. Gremolata is similar to pesto but is usually made with parsley, garlic, and lemon. Here I’ve kept the garlic and lemon but used basil instead of parsley, and added some pistachios and olive oil. So really, now that I think about it, this is more of a cross between pesto and gremolata. No matter what you call it, it’s fresh and flavorful, and goes so well with the velvety and slightly sweet hubbard squash soup.
If you try this recipe, I’d really appreciate it if you left a rating and a comment below letting me know how it went. Thank you so much, and happy fall cooking!
- 1 butternut squash, halved and seeded
- 1 tablespoon butter, melted
- 1 teaspoon salt, divided
- ¾ teaspoon pumpkin pie spice, divided
- ¼ teaspoon cayenne pepper
- 1 tablespoon butter
- ½ cup chopped yellow onion
- 1 teaspoon yellow curry powder
- 1 (13 ounce) can coconut milk
- 2 ½ cups vegetable stock, or more if needed
- ¼ teaspoon freshly grated nutmeg
- ½ cup pepitas (pumpkin seeds)
- 1 pinch freshly grated nutmeg, or to taste
Preheat oven to 425 degrees F (220 degrees C).
Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
Place a large stockpot over medium heat add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder cook and stir for 1 minute. Stir in coconut milk bring to a boil.
Scoop flesh from the butternut squash and add to coconut milk mixture mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.