Roasted Red Kuri Squash Soup
Red kuri squash soup is velvety and luscious. Loaded with autumnal spices, it’s slightly sweet and savory - perfect for savoring during the cold, crisp fall and winter seasons. Serve it as a starter, or as a main course with some crusty bread or a baguette, your favorite cheese, and a side salad. You can even add it to your meal prep plans and make it in advance to heat up during the busy workweek. Red kuri squash soup packs a buttery mouthfeel that will leave you clamoring for seconds.
Ingredients
- 2 red kuri squash 3-3.5lbs / 1.5kg each
- 2 large onions yellow, white, or sweet
- 15 ml (or 1 tablespoon) extra virgin olive oil
- 15 g (or 1 tablespoon) butter
- 240 ml (or 1 cup) vegetable stock or broth
- 945 ml (or 4 cups) water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger powder
- 1/2 teaspoon nutmeg
- 1/3 teaspoon cinnamon
- 120 ml (or ½ cup) heavy cream
Instructions
- Preheat the oven. Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
- Roast the squash. Cut the red kuri squash into rough pieces. Scoop out the seeds and either discard them or save them for roasting later. Drizzle the squash with olive oil and season with salt and pepper. Turn over the pieces of squash so that the skin is facing up. On a large baking tray, roast in the oven for 45 minutes, or until there’s a nice char on the skin and the squash is fork tender (up to 1 hour).
- Sauté the onions. Coat the bottom of a large pot in a mixture of olive oil and butter (about 1 tablespoon each). Sauté the onions until they're soft, golden brown, and have a jammy consistency. Transfer the onions to a food processor or blender. Add the vegetable stock and blend until puréed. Return the mixture to the pot.
- Prepare the squash. Once the squash is fork tender, remove from the oven. When cool enough to handle, scoop out the flesh. It should easily peel away from the skin. Discard the skin. Transfer the squash to a food processor or blender and purée. You may have to work in batches if necessary. The squash should yield about around 5-6 cups, or 1200-1300ml of purée.
- Prepare the soup. Transfer the puréed squash to the pot and combine with the onion and vegetable stock mixture. Add the water and bring to a low simmer. Add the spices and stir well. Simmer for another 15-30 minutes. Just before serving, stir in the heavy cream.
- The soup should yield 6-8 servings.
Notes
- This is a “feel” recipe. It can be adjusted to satisfy nearly any taste preference. Increase or decrease spice levels as you see fit. The same goes for the consistency. For a thicker soup, add less liquid. For a thinner end product, add more liquid.
- For added depth of flavor, you can caramelize the onions, though this will add some time to the cooking process.
- For an even deeper flavor profile, deglaze your caramelized onions with white wine from time to time.