If you're looking for Red Kuri Squash Recipes, this soup is tried and true, unbelievably delicious, and you can make it ahead. Always a crowd pleaser, it’s perfect for a cozy fall and winter first or main course.
This soup recipe is a tried and true crowd pleaser!
Years ago, the first time I laid eyes on a beautiful Red Kuri squash, with its interesting shape and vibrant color, I bought one and created this recipe.
Ever since, when Kuri squash are in season (approx. October through December), I make it too many times to count, and it never disappoints.
Rich, creamy and dreamy, my roasted Red Kuri Squash Soup is savory with a subtle touch of sweetness, and a little heat.
I make other Red Kuri Squash recipes, but this soup is my favorite, as both the squash flavor and texture lend themselves to this warming and comforting recipe.
The Key Ingredients
- Red Kuri squash (also called Hokkaido Pumpkin)- This fall/winter Japanese squash looks similar to a pumpkin with a deeper red-orange color, much less defined ridges and a sometimes lopsided shape. The flavor is nutty, mildly sweet, and a bit earthy — somewhat like chestnut. Choose those that are especially heavy for their size without soft areas.
- vegetable stock - If keeping the soup vegetarian/vegan isn't important for you, chicken stock is a good substitute.
- cream sherry - The cream sherry adds a delicious sweet nutty flavor to the soup that's perfect with the squash. I highly recommend adding it -- however, if you don't want to, or don't have it, you can substitute with more of the stock.
- cayenne pepper - The cayenne pepper adds heat to the recipe and it creates a fantastic sweet-spicy balance.
Cooking Red Kuri Squash
Like most winter squash, there are all sorts of way to cook Red Kuri. It’s can be roasted whole, cut and roasted, cut and sautéed, cut and steamed.
I like roasting it for most Red Kuri recipes -- and that's the first step to make this delicious soup.
How to Make the Soup
- Roast the squash using the same method that I use to roast Butternut squash.
- When the squash is cool enough to handle, cut it in half and use a large spoon to scoop out the seeds and stringy membranes. (Save the seeds to roast if you want.)
- Remove the skin from the flesh. It should separate pretty easily.
- You should end up with about 2 cups of the squash flesh.
- Sauté the onion until soft and golden. Add the oregano and stir. Add the squash and stir. Let this sauté for a moment, and then deglaze the pot with sherry.
- Pour in the stock, bring to a boil and then turn the heat to low. Cover and simmer.
- Pour the mixture into a powerful blender and blend until smooth. Season to taste and garnish with the chili oil. (This optional, but I love it as It'll add a bit more heat, and makes for a very pretty presentation.
Recipe Tip: This squash soup is meant to be on the thick side, but if you find the consistency is too thick for you, just add a bit more stock until it’s the consistency you want.
(More detailed instructions are in the recipe card below.)
Pro Tips: If you're not sure exactly how to season to taste, follow my guide on How to Season. It's especially important in this recipe because of the cayenne pepper -- it will bring out its flavor and heat. The touch of sugar is also important because much like salt, it helps bring out the natural flavors of the ingredients — in this case, the sweet nutty flavor of the squash.
Variations
- The recipe and cooking method for this soup can be used with other fall and winter squash, including Butternut, Acorn, Delicata, Kabocha and Hubbard squash.
- Rosemary and Sage would also be delicious herbs Kuri squash soup -- or you can try a combinations of all three (including the oregano).
- Use less stock to make the soup thicker, and then you can use it as a pasta sauce!
Serving Suggestions
One thing I love about soups like this one, is that they can be served as an elegant first course, or as a part of a casual and cozy meal.
- For a more elegant meal, if you serve it as a first course, it's lovely followed with Herbs de Provence Roast Chicken, Pork Tenderloin with Coffee "Crust" or Spinach and Ricotta Rolls with Phyllo.
- And I absolutely love it with an Apple Chicken Salad for a more casual meal.
Can you make it ahead?
This soup is great when made ahead — in fact, I like it even more the day after it’s made.
Refrigerator. This soup can be stored for four days in an airtight container in the refrigerator. Reheat it with 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 and then reheat it with medium-low heat on the stove.
What to do With the Seeds
Just like pumpkin and other winter squash seeds, Red Kuri squash seeds can be roasted. Here's an excellent guide for roasting squash seeds.
More Must-Try Fall and Winter Squash Recipes
Other Red Kuri Squash Recipes
I hope you love this rich and creamy Red Kuri Squash Soup as much as my family and I do.
Red Kuri Squash Soup Recipe
Ingredients
- 1 (approximately 2 pound) Red Kuri squash (to yeild approximately 2 cups packed squash)
- ¾ cup yellow onion, roughly chopped
- ½ teaspoon fresh oregano leaves, washed and dried (plus a sprig for garnish)
- 2 tablespoons cream sherry
- 2½ cups vegetable stock
- salt, sugar and cayenne pepper to taste
Instructions
- Roast the squash. Preheat the oven to 400°F. Prick the squash a few times with a fork and place it on a foil-lined baking sheet. Once it’s preheated, place the squash in the oven and roast until it’s very soft, for about 1 hour. You should turn it about half way through. Remove it from the oven and let it cool.
- Prepare the squash. When the squash is cool enough to handle, cut it in half and use a large spoon to gently scoop out the seeds and stringy membranes. (Save the seeds to roast.) The skin should easily pull away from he flesh. If it doesn’t, use the spoon to help you. It doesn’t matter what it looks like, as it will ultimately be puréed. You will need 2 packed cups of the squash. Discard the skin and set the squash aside. If any tiny pieces of skin are still attached to the squash, that’s okay.
- Sauté the onion with the squash. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onion. Sauté, stirring occasionally, until the onions are soft and golden, about 7 minutes. Add the oregano and stir. Now add the roasted squash and stir, breaking it into smaller pieces. Let this sauté for a couple of minutes, and then add the sherry to deglaze the pot. Stir with a flat-edged spatula to loosen any bits of onion or squash that might be stuck to the bottom.
- Add the stock and simmer. Add the stock, bring to a boil and then turn the heat to low. Cover the pot and simmer for 10 minutes.
- Purée and season. Pour the contents of the pot into a powerful blender and holding the lid on tightly, blend until it’s super smooth, about 20 seconds. (You can also leave it in the pot and use an immersion blender to purée 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 tiny sprig of oregano and drizzle with chili oil if desired.
KT
I didn't have a year sherry on hand so used cointreau instead. Super tasty!
Valentina
Oh I bet that touch of sweet orange flavor was delicious. I'm so happy you liked the soup, and thanks so much for writing in. 🙂 ~Valentina
2pots2cook
So comforting!
Sarah
I didn't scroll to read, so I'm sorry if this had already been said.
You can't plant the seeds AFTER they've been roasted. Well I mean, "technically" you can put them in dirt, but they're not going to grow into anything after being cooked for an hour at 400°.
valentina
Thanks so much for the info, Sarah. 🙂 ~Valentina
Sarah
I cut my squash in half, scooped the seeds out, then roasted face down with s&p and evoo.
Delicious!
Chef Mimi
This is beautiful! And I love that you include cayenne. I prefer a little zing!
valentina
I love the bit of kick, too! Thank you, Mimi. 🙂 ~Valentina
David
Finally, my veggie farmer has grown red kuri squash this year - your soup is on my list!
Valentina
That’s fantastic, David. Hope it’s a hit! 😊 ~Valentina
David Scott Allen
Still not seeing these in our markets... ah, to live in LA! I love the soup regardless — such beautiful autumnal flavors.
John / Kitchen Riffs
I don't often see this squash in my market, but agree it's gorgeous. Best looking squash by far, IMO. The soup recipe looks terrific -- thanks.
valentina
Thank you, John! Hope you stumble upon one and try it. 🙂 ~Valentina