clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easiest Red kury squash soup-feature-two bowls

Easiest Red kuri squash soup

Easiest Red Kuri Squash Soup, a simple blend of great seasonal ingredients to form a most velvety, creamy, flavorful fall soup. Are you craving a warm and fuzzy meal, then this ones for you!

  • Total Time: 50 minutes
  • Yield: serves 4 people 1x




  • 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
  • 1/2 tsp each onion powder, garlic powder, paprika
  • salt and pepper to taste


  • 5 cups vegetable broth
  • 2 bay leaves


  • 1 Tbsp olive oil
  • 1/2 cup almond milk
  • 6 sage leaves



  1. Rough chop onions, celery, carrots, garlic scape, and yellow squash. 
  2. Cut kuri squash in half, scoop out seeds and pulp. Cut halves into wedges, peel then cut wedges in bite size pieces.


  1. 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.
  2. 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.
  3. Toss in butter, sage, and thyme, and give it another good stir. Let sauté for 12 minutes stirring frequently until veggies soften a bit.


  1. Time to add our broth and bay leaves. Cover, turn heat to a low simmer, and let that cook for 20 minutes.

Finishing touches:

  1. 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.
  2. 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.

  • Author: Loreto
  • 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,

Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest