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.