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–+ servings

Red Kuri Squash Soup

This warming red kuri squash soup makes a delicious comforting meal.
3 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Hearty Vegan & Vegetarian Soup Recipes
Cuisine English
Servings 6 people
Calories 1123 kcal

Equipment

3 oven trays
large saucepan
handheld blender or blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 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

TOPPINGS:

  • 4 handfuls of shredded kale leaves
  • 4 handfuls sourdough croutons

Instructions
 

  • 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.

Nutrition

Serving: 250gCalories: 1123kcalCarbohydrates: 130gProtein: 17gFat: 71gSaturated Fat: 62gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2131mgPotassium: 4253mgFiber: 17gSugar: 31gVitamin A: 14738IUVitamin C: 135mgCalcium: 363mgIron: 10mg

Find this recipe online:

Red Kuri Squash Soup

https://theflexitarian.co.uk/recipe-items/red-kuri-squash-soup-vegan/