This warming red kuri squash soup makes a delicious comforting meal.
This warming red kuri squash soup makes a delicious comforting meal. Topped with kale chips, croutons and a generous grind of pepper. So good!
The base of this soup is made of creamed coconut, vegetable stock and Chinese 5-spice mix. I roasted to red kuri squash first to deepen its earthy flavours. The result is a deliciously aromatic and creamy soup.
Originating from Japan, red kuri squash is an orange-coloured winter squash that has a nutty taste (similar to chestnut) and a smooth and creamy texture. It has a creamy yellow flesh and like most squash is filled with nutritional goodness.
How to make this red kuri squash soup
First, you will need to roast the red kuri squash in the oven for around 40 minutes. While the squash is in the oven you can prepare the rest of the ingredients.
The base is made from onion, garlic, creamed coconut block, vegetable stock and Chinese 5-spice mix.
For toppings, I have added kale chips and sourdough croutons. Both are also cooked in the oven while the red kuri is being roasted.
I bake one to two sourdough loaves every week. I keep any stale leftovers to make croutons or breadcrumbs.
Once the red kuri squash is ready, all you have to do is scrape its flesh out and place it in the saucepan then liquidise the soup. I find it easier to do this directly in the pan with a handheld immersion blender (such as this Kenwood Hand Blender *).
You can then season the soup with lime juice, salt and pepper and adjust its consistency if needed with a little bit more water.
Top the soup with croutons and kale chips before serving.
Here are more soup recipes you may like to try:
I hope you enjoy this vegan red kuri squash soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Red Kuri Squash Soup
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 1 kg red kuri squash
- vegetable oil
- 1 onion
- 3 garlic cloves
- 100 g creamed coconut block (cut into small pieces)
- 400 ml water
- 500 ml vegetable stock
- 3 tsp Chinese 5-spice mix
- lime juice (to taste)
- salt and pepper
- 4 handfuls of shredded kale leaves
- 4 handfuls sourdough croutons
- Preheat the oven to 200°C/180°C fan/gas 6.
- Cut red kuri squash into eight slices. Remove the seeds. Place on a roasting tray. Drizzle with some vegetable oil and roast for 40 mins.
- While the red kuri squash is in the oven. Prepare the rest of the ingredients.
- Spread the croutons on another oven tray. Drizzle some oil on top.
- Spread the shredded kale leaves on an oven tray. Drizzle some oil on top.
- Chop the onion finely and grate the garlic.
- Once the red kuri has been in the oven for 20 mins, place the croutons in the oven. They should be ready in 15-20mins. Watch closely so that the croutons do not burn. Set aside when done.
- 10 minutes later place the shredded kale tray in the oven too. It should be ready in 8-10 mins. Watch closely so that the kale does not burn. Set aside when done.
- Heat some vegetable oil in a large saucepan. Add finely chopped onion and grated garlic. Fry gently until soft.
- Add creamed coconut block, water, vegetable stock and Chinese 5-spice mix. Simmer gently until all the creamed coconut has dissolved.
- Remove red kuri from the oven. Scrape the flesh out and place the flesh in the saucepan.
- Liquidise the soup with a handheld immersion blender. Season to taste with lime juice, salt and pepper. Add more water if needed.
- Serve this red kuri soup topped with kale chips, croutons and a generous grind of pepper.
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