Easiest Red Kuri Squash Soup, a simple blend of great seasonal ingredients to form a most velvety, creamy, flavorful fall soup.
Squash glorious squash!
I have to say we really enjoy this time of year. In our markets we are seeing the influx of squash showing up in the produce section. Delicata, acorn, spaghetti, hubbard, buttercup, and this lovely red kuri squash. The thing I love about this gourd is it is very versatile, and in a soup, it delivers luxurious texture and flavor.
Guess what, today we are going to show you how to make a warm, inviting, creamy delectable soup in no time and few ingredients. Come, let's get into the kitchen. They say there is nothing like sitting and sharing a meal together, however it is even better if we prepare it together. Let's do this!
This is what we need for this Easiest red kuri squash soup:
- red kuri squash (or acorn, buttercup, butternut, small pumpkin)
- red or yellow onion
- yellow summer squash (optional)
- garlic scapes
- bay leaf
- vegetable stock
- almond milk or any other milk you like (also, coconut milk/cream)
- salt and pepper
- sage leaves
Sautéing brings a lot of flavor to this soup!
I know some people say that they just put everything into a pot or slow cooker and simmer till it is done. However, I believe that by sautéing the veggies you can bring so much more flavor to the soup. So that is what we are going to do to bring this Easiest Red Kuri squash soup to the next level!
- Cut squash in half, spoon out all the seeds and pulp and discard. Cut squash into wedges and peel, then cut into bite size pieces. Also chop up garlic scapes.
- In a large soup pot, drizzle in oil, peel and press garlic, throw it in with the chopped garlic scapes and chili flakes, and swirl it around the oil. Let that sit for a bit.
- Chop yellow squash, celery, onion, carrots.
- Turn heat on and wait for garlic to sizzle. Throw in all the veggies and stir well. Season with salt and pepper, and all the other seasonings. Also add the bay leaves.
The broth seals the deal of this Easiest Red Kuri Squash soup!
Broth: When making a vegetable soup we always use veggie broth. I believe that the broth seals all the flavors sautéing in the pot.
- It is time to add the broth and then we want to cover, turn down the heat, and let that simmer beautifully. After about 15 minutes, we are going to add the almond milk. Let's give it a good stir!
Creamy wins this time
Since the dawn of time, there has always been the choice of whether to have a soup chunky or creamy, I am not one for extremes. The choice is always yours. Today I am choosing creamy.
- There are several ways to puree this soup. You could use a blender, food processor, or like I have done today, a hand blender, which works incredibly. If you want, you can partially puree the soup to have the best of both worlds. Today I feel like creamy, and creamy it is!
If happiness had a color it would be this!
Look at the color of this soup. It makes me smile just looking at it. However, the aroma is making my stomach smile because in just a few seconds my spoon is going to scoop some soup up, and bring it to my mouth for a taste.
How long can you keep this soup in the fridge?
This soup can be stored in the fridge for three days. We truly like our food as fresh as possible and use any left over the next day, however it can last a few extra days.
Can you freeze this soup?
Yes, this is a perfect soup to freeze. Make a large batch and freeze some. Just put it in a freezable air tight container and when you want to have it, thaw it and just heat it up in a pot.
I love the flavor of this soup. The squash comes out clearly with its spicy sweetness. The combination of carrots, celery, onion, is the perfect pick me up to bring the flavors to the highest level. To garnish, some fried sage leaves, also a great hit to the palate!
Easiest Red Kuri Squash Soup, a perfect choice!
Soup season is here, and this soup is a great choice for lunch or dinner. It delivers on many notes, texture, flavor and aroma, so why not try it, you won't be disappointed.
- 1 red kuri squash
- 2-3 small yellow squashes (optional)
- 2 sticks celery
- 2 medium carrots
- 1 purple cipolline onion
- 2 Tbsp e.v.o. oil
- 1 clove garlic
- 1 garlic scape
- Pinch dried red chili flakes
- 1 Tbsp butter
- 2 sprigs fresh thyme
- 4 sage leaves
- ½ tsp each onion powder, garlic powder, paprika
- salt and pepper to taste
- 5 cups vegetable broth
- 2 bay leaves
- 1 Tbsp olive oil
- ½ cup almond milk
- 6 sage leaves
- Rough chop onions, celery, carrots, garlic scape, and yellow squash.
- Cut kuri squash in half, scoop out seeds and pulp. Cut halves into wedges, peel then cut wedges in bite size pieces.
- In a medium to large cast soup pot drizzle in olive oil. Throw in chili flakes, pressed garlic and garlic scapes, and swish them around the oil.
- Turn heat to a medium setting and when garlic starts to sizzle add in all the chopped veggies. Season with onion and garlic powder, paprika, salt and pepper, and give it a good stir with a wooden spoon.
- Toss in butter, sage, and thyme, and give it another good stir. Let sauté for 12 minutes stirring frequently until veggies soften a bit.
- Time to add our broth and bay leaves. Cover, turn heat to a low simmer, and let that cook for 20 minutes.
- In a separate sauté pan add some olive oil, throw in some sage leaves, bring to a medium high heat, and fry for a few minutes until crisp. Transfer to a paper towel.
- Turn off heat, take out bay leaves. Add almond milk and with a hand blender puree soup. Ladle into bowls and garnish with fried sage leaves. It is now ready to serve.
If you don't have a cast pot just use a large soup pot.
Other than almond milk, regular milk will work, or soy. If you want to make it really rich, cream works divinely, as well as coconut cream.
If you want, you can keep this soup chunky or even just puree a bit and have the best of both worlds.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stove top
- Cuisine: North american
Keywords: kuri squash, fall recipe, creamy soups, vegetarian, yellow squash, cippolini onions, garlic scapes, comfort food, healthy eats,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.