Red Kuri squash soup is rich, creamy and dreamy. Savory with a subtle touch of sweetness and a bit of heat, it's perfect for a first or main course in fall and winter.As an Amazon Associate, I earn qualifying purchases.
The first time I laid eyes on Red Kuri squash, I bought one. The color and shape was so striking that I couldn't pass it up.
This red Kuri squash soup is my favorite thing to do with it. Flavor and texture lend themselves to this rich, creamy and super comforting recipe.
What is Red Kuri squash?
- The red Kuri squash, also known as Hokkaido pumpkin, is native to Japan. (Hokkaido is the name of a Japanese island where it is cultivated.)
- He is a descendant of Hubbard squash, which was introduced to Japan in the 1870s and is now cultivated throughout Asia, Europe, New Zealand and the United States
- This winter squash looks like a pumpkin with much less defined ridges and has an asymmetrical and somewhat unbalanced shape.
- The skin is a superb deep red-orange color. It is relatively thin and tender enough to eat when cooked. Having said that, it's still a bit difficult for me, and I don't use it.
- Red Kuris average around 2 to 7 pounds, although I have seen both smaller and larger.
What does Red Kuri squash taste like?
Once the squash is cooked, it has an incredibly smooth and creamy texture. The flavor is nutty, slightly sweet and a bit earthy - much like chestnut.
Roasted whole Kuri squash
How to cook red Kuri squash
Like most winter squash, there are all kinds of ways to cook Red Kuri. It can be roasted whole, cut and roasted, cut and sauté, cut and steamed.
The Roasted Red Kuri Squash is my favorite and it's the first step in making this delicious soup.
What's in Red Kuri Squash Soup?
- Red Kuri Squash (Hokkaido Pumpkin)
- olive oil
- Sherry cream
- vegetables soup
- salt, sugar, cayenne pepper
- chili oil (optional)
How to Make Red Kuri Squash Soup
- Roast the squash. (I use l same method that I use for the Butternut squash.)
- When the squash is cool enough to handle, cut it in half and use a large spoon to remove the seeds and stringy membranes. (Save the seeds for roasting.)
- Remove the skin from the flesh. It should come apart quite easily.
- You should end up with about 2 cups of squash flesh.
- Sauté the onion until tender and golden. Add oregano and stir. Add the squash and stir. Let sauté for a moment, then deglaze the pot with sherry.
- Pour in the broth, bring to a boil then lower the heat. Cover the pot and let it simmer.
- Mix the soup, season to taste and garnish.
(More detailed instructions are below.)
Recipe tips and substitutions
- This soup recipe will work exactly the same with other winter squash, such as Acorn, Butternut, Delicata, Kabocha, and Pumpkin.
- You can use other herbs like sage or rosemary.
- If you don't need or want to keep the vegan / vegetarian soup, you can use chicken broth. This will make it slightly warmer, but not be significantly different.
- This squash soup is supposed to be thick, but if you find the consistency is too thick for you, just add a little more broth until you like it.
- If you're not sure how to “season to taste” exactly, follow this guide. This is especially important in this recipe because of the cayenne pepper. A touch of heat is fantastic with a subtly sweet squash, but be careful not to add too much. (And skip it if you don't want it to be spicy at all.) Sugar is important in this recipe because just like salt, it helps bring out the natural flavors of the ingredients - in this case, the sweet flavor. nutty squash.
- Drizzle with chili oil on the soup is optional. It will add a little more warmth and make a pretty presentation.
Can you move on?
This soup is great when made ahead of time - in fact, I like it even more the day after it's made.
Fridge. This soup can be stored for four days in an airtight container in the refrigerator. Reheat it over medium-low heat on the stove.
Freezer. You can freeze the soup in an airtight container for about six weeks. Thaw in the refrigerator overnight, then reheat over medium-low heat on the stovetop.
What to do with squash seeds
Just like pumpkin seeds and other winter squash seeds, Red Kuri squash seeds can be roasted. Here's a great guide to roasting pumpkin seeds..
Hope you love this rich and creamy red Kuri squash soup as much as I do.
More Red Kuri Squash Recipes:
Red kuri squash soup
Red Kuri squash soup is rich, creamy and dreamy. Savory with a subtle touch of sweetness and a bit of heat, it's perfect for a first or main course in fall and winter.
Serves 4 for the first course and 2 for the main course.
Classes: Main course, first course
Keyword: winter squash recipes, comfort soup recipes, fall and winter soups
Calories: 103 kcal
- 1 (about 2 pounds) Red Kuri squash (to make about 2 cups of packed squash)
- ¾ Chopped off yellow onion, coarsely chopped
- ½ teaspoon fresh oregano leaves, washed and dried (plus a sprig for garnish)
- 2 soup spoons Sherry cream
- 2½ cups vegetables soup
- salt, sugar and cayenne pepper to taste
Roast the squash. Preheat the oven to 400 ° F. Prick the squash several times with a fork and place it on a foil-lined baking sheet. Once preheated, place the squash in the oven and roast until very tender, about 1 hour. You should turn it halfway. Remove from the oven and let cool.
Prepare the squash. When the squash is cool enough to handle, cut it in half and use a large spoon to gently remove the seeds and stringy membranes. (Save the seeds for roasting, or maybe even for planting.) The skin should easily peel away from the flesh. If not, use the spoon to help you. It doesn't matter what it looks like, because it will eventually be mashed. You will need 2 cups of wrapped squash. Discard the skin and reserve the squash. If there are tiny pieces of skin still attached to the squash, that's okay.
Sauté the onion with the squash. Coat the bottom of a large pot with olive oil, place over medium-high heat, and add onion. Sauté, stirring occasionally, until onions are tender and golden, about 7 minutes. Add oregano and stir. Now add the roasted squash and stir, breaking it into small pieces. Let sauté for a few minutes, then add the sherry to deglaze the pan. Stir with a flat-sided spatula to loosen any pieces of onion or squash that may be stuck to the bottom.
Add the broth and simmer. Add the broth, bring to a boil then reduce the heat. Cover the pot and simmer for 10 minutes.
Puree and season. Pour the contents of the jar into a strong blender and holding the lid tightly, blend until super smooth, about 20 seconds. (You can also leave it in the pot and use an immersion blender to puree the soup.) Season to taste with salt, sugar and cayenne pepper. (Here's how to season to taste.)
Serve and garnish. Garnish each bowl with a small sprig of oregano and drizzle with chili oil if desired.
The number of calories is only an estimate.
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