Red Kuri And Butternut Squash Soup
I just love creamy squash soups, butternut is probably the most well known and it’s delicious. I found some red kuri squash and loved the way it looked, I have never had it before but after quickly googling on my i phone (I love that I can find info in a flash on my phone) I decided that I wanted to try it. Now I love making squash soup, but HATE cutting it, I don’t care how sharp your knife is it’s so hard to cut, serious tough skin. I trim the ends, cut in half and bake in the oven until it’s soft. I don’t have the strength or patience to peel squash.
Red Kuri squash is great, the flesh is sweet and when baked has a lovely soft consistency. It is not quite as dense as butternut squash, it’s closer to pumpkin.
The soup takes almost no time at all to prepare since the squash is already cooked. I don’t add spice only salt and pepper. It would be good with spice I am sure, it’s just that I am partial to it straight up with only aromatics (I use onion).
Serves 4-6 depending on Serving size
1 butternut squash cut in half, seeds removed
1 red kuri squash cut in half seeds removed
1 onion (I used yellow onion) diced
1 tbs brown sugar(optional)
2-3 cups broth (chicken or vegetable)
1/4 cup heavy cream or full fat coconut milk
2 tbs butter
splash of apple cider
salt and pepper to taste ( I used a blend of 5 peppers)
Heat oven to 375 place squash cut side down on baking sheet and bake until soft it takes approximately 45-60 minutes. Remove from oven, let cool a little and scoop out flesh into food processor or blender. Puree until very smooth and set aside.
In saucepan or soup pot add butter and melt on medium high, add the onion and saute until soft and translucent add the optional tbs of brown sugar and continue to saute for another minute or so. Add the broth or stock and simmer for approximately 20 minutes. Add the squash puree, splash of cider and salt and pepper and simmer for 10-15 minutes. Add the heavy cream and continue to simmer for 5 more minutes. Serve hot.
If the weather gets cold again here, on the surface of the sun, I will try this one. It looks delicious and easy enough for me. 🙂
It’s so easy and comes together in a flash. Thats right you don’t have the cold weather we do here in the Northeast! Thank you.
This looks so delicious Suzanne. I’ve never tried Red Kuri squash, as a matter of fact, have never heard of it until the last couple of months. It’s interesting that you say it’s closer to pumpkin, and now you have my interest piqued. I think I’m more like you are, and would only want to use the salt and pepper (and onions for flavor). I may have to try this one very soon…I’m hoping to find Red Kuri squash around here. 🙂
I had never seen them before, if you can’t find them butternut squash are perfectly fine, as a matter of fact this is my recipe for butternut squash soup. The red kuri were just because I had them. Thanks so much.
Sounds good, Suzanne, and perfectly weather-appropriate. Never saw the Red Kuri squash – sounds interesting!
I had never heard of them before, saw them at the market and thought they were quite attractive, lol. They do taste nice, this soup was originally just butternut squash but threw the red kuri in and really liked it. Thanks so much Anatoli.
I hear you on cutting squash. I always say that every time I successfully cut a winter squash in half without severing my hand, I’m surprised. And peeling it? Ugh. I always end up banging my knuckles and hands against the squash and it hurts so much!
Love the no-peel method for this soup, and that splash of apple cider! Perfect for a lazy week after Christmas.
After almost losing a hand trying to cut and peel winter squash, I said no more, cutting it in half is relatively safe and vegetable peelers just don’t work at least for me. I like how quick this soup is, discounting the time in the oven for the squash of course. Thanks so much Lori!
This is so healthy! And you’re putting me to shame as I still have three differing squash leftover since Hallowe’en. Okay, I’m using the butternut in a nut roast. If I ever bother to make, that is 🙂
Not really, I took that photo of the squash on the sheet pan around Halloween, froze the squash puree and just got around to making the soup. Hope you do make the butternut, look forward to seeing what you do with it!!
Being summer here in Australia, I find myself eyeing off your salad even more than your lovely soup… sorry Suzanne! As I just commented to Johnny, this soup recipe is going straight to the bookmarks and I’ll be sure to revisit it when the weather begins to cool off a little. Love the pug napkin – very cute! Cheers, Margot
If it were hot (summer) here the soup would not be on the menu, I totally understand that. The salad is on my blog, raw kale, cranberries, nuts and sweet potato. It’s wonderful, in a very light lemon dressing, Thanks I love my pug napkins, they are so cute I have never used them, just for photo ops! LOL. Happy New Year Margot!!
Can’t say I am not tempted to try this delicious squash creation 😀
The colour is so nice!
Thanks Uru, the soup is good, I know you are in the throes of summer now so soup is not exactly on the agenda. BTW, love your new blog but can’t comment. It won’t let me.
Never tried kuri squash! Very interesting!
I had never seen it before this year, it’s good. Honestly, I find so many of the winter squash have similar flavor so it’s not that different from pumpkin or butternut squash but it’s got great texture.
I love this squash and the flavors. Well-done! The last photo is quite inviting and makes me hungry. 🙂 Take care. – Shanna
Thanks so much Shanna!
It’s so cold (well, you know how cold it is!) and it’s for sure soup time! I woke up this morning thinking: must.make.soup and between you and Johnny I certainly can expand my repertoire. Butternut squash is right up my alley. Very interested to try coconut milk for the creamy base. I’ve never tried that. Also love that there’s a splash of apple cider in the mix. Unexpected and very interesting.
Yes, soup is definitely the appropriate meal in this cold weather Coconut milk and butternut squash is a wonderful combination and the apple cider, just a little gives it a great flavor. Thanks Azita.
I just love butternut squash, and obviously in soup form too. A few pleasant surprise ingredients for me, vinegar, brown sugar and coconut milk. I also appreciate grilling the squash. Yum! The pug napkin is priceless! 😀 )))
I love those pug napkins, they are so cute. Thanks so much Fae!
I’ve never heard of red kuri squash! I bet I’d love your soup, though…it sounds and looks delicious!!
It’s really good thanks, this was my first time hearing of and using a red kuri. Thanks so much.
It sounds like an ideal cold weather soup and just the thing to have as an antidote to all the Christmas food excess. I love the marbled effect on the skin of the kuri squash.
Well thats what drew me in, how pretty the kuri squash is, not sure why they call it red kuri, it’s orange and green. Thanks so much.
looks so yummy! 🙂
That sounds wonderful. I love butternut squash and agree that squash is difficult to cut and peel. I buy it already peeled and cut into chunks at my grocery store, but it must be cooked immediately as once peeled, it spoils very quickly.
Thats a really good idea, I’ll have to see if it comes already cut and peeled where I shop. It’s so hard to do, I’m so afraid I’m going to cut my fingers or hand off. Thanks so much.
Looks absolutely delicious and incredibly easy. I like the short ingredient list! I’ve never heard of that squash before, but it sounds delicious. I love easy, creamy soups like this. I make a sweet potato soup with rosemary and coconut cream and it is one of my favorite comfort soups ever. I need to try this one next!
Oh that sounds delicious. I really love using coconut milk or cream with squash, they go perfectly together, Must try the sweet potato and rosemary that sounds heavenly! Thanks Brandi.
I love butternut squash but I haven’t try kuri squash before, the soup looks so nice.
I made my own Christmas dinner is roast butternut squash with wild rice stuffing. but I’m away from home, so haven’t got time to finish my post, but later will do! 🙂
Thanks for the lovely recipe!
I post the Panettone before Christmas already, have you see it yet? Wish you like it!
Thanks so much Mochi, yes I saw and LOVED it, commented. Going to make it!!
Hi Suzanne, wish you like the recipe and have an enjoyable baking. 🙂
I have made butternut squash soup countless times and the last few times I made it I kept thinking “there has to be something missing”. Voila! Here it is..a little brown sugar, a little heavy cream and a splash of apple cider vinegar. I love your recipe Suzanne, mine has become a bit drab and have to keep using crispy sage or a dollop of sour cream to brighten it up. I’m going to use your recipe next batch. Like you I don’t prefer “spice” either. Happy New Year!
I was looking for something a little different. I actually really like your addition of sage it sounds wonderful. I hope you like my recipe it’s so simple but very tasty. Thank you!
This recipe is delicious Suzanne! I love butternut squash and adding brown sugar and the apple cider splash sounds genius. I must try this soup when the hot weather is over. I am not familiar with red kuri squash, I will have to ask for it in the market.
Yes, maybe in the fall our summer for you. You can use just butternut it works just fine. Thannk you so much.
Love how smooth and creamy this soup looks!
Thank you. It really is very creamy and smooth. Love pureed soups.
Your soup looks wonderful and I have a butternut squash sitting on my counter waiting to be used. 🙂
Thank you, I have to make some more too!
wow–healthiest meal ever! Looks so lovely and for sure must taste amazing. Nice way to bring some sanity to holiday eating 🙂
Yes, definitely more sane than usual and a welcome break from the heavier calorie laden fare of the holidays. Thanks so much Liz!
Hi Suzanne! The weather’s been pretty cold these days, so a hot soup is definitely most welcome. Knowing that it’s such a healthy soup, I will definitely go for seconds!
Thank you Jasline, it is very healthful especially using coconut milk instead of heavy cream.
I have had red kuri soup while traveling in Germany so I can imagine how good your version is.
Interesting, good to know they can be gotten in Europe or at least Germany. It is really a nice soup. Thank you so much.
You have completely motivated me to try this squash. I’ve seen them around, but just never bought one. But now I’ve got a recipe to try, so I’m going to pick one up the next time I see one.
They are very nice, even roasted and eaten with a little butter. Thanks Susan!
Thanks so much!
A lovely tasty soup, Yum Yum Yummm.
Thank you so much Sophie!
Lovely! Happy New Year!
Thank you and same to you!
I too love squash soup Suzanne, and I hate cutting up squash just as much as you do! This does look lovely!
Oh I despise cutting winter squash. Thanks Lidia, it is so easy when yuou roast the squash!
Yum! I love squash soup! Great idea, Suzanne! 🙂
Thank you so much.
I adore squash in any form, Suzanne, and I think it makes the best soup! I love your combo of squash here and need to stock my freezer soon. Roasting brings out so much sweetness and you’re right that no other seasoning is needed beyond salt and pepper. Thanks for the terrific recipe!
Me too, I love squash and roasting it intensifies that wonderful squash flavor and makes it so sweet. Thank you so much.