Red Kuri Squash Soup Recipe

Bright orange Red Kuri Squash pureed soup, in a blue bowl with a small oregano leaf on top.

5 from 7 votes

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.

Serves 4 as a first course and 2 as a main course.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course, First Course

Cuisine: American

Keyword: fall and winter soups, comforting soup recipes, winter squash recipes

Servings:

Calories: 103kcal

Author: Valentina K. Wein

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

US Customary - Metric

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.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition