The weather is cooling off, and the time is perfect for a bowl of this homemade dairy-free red kuri squash recipe (with a vegan option). If you haven’t tried kuri squash, it adds a rich flavor that is perfect for soup recipes.
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What is Kuri Squash?
Have you seen this funky-looking Kuri Squash yet? You may see that funny orange oblong winter squash in your farmer’s markets.
It has a flavor similar to butternut squash, though I feel it is a little sweeter from cooking this squash. This red kuri squash soup is so creamy and full of flavor! If you love winter squash as much as I do…check out some of my best gluten free winter squash recipes.
If you love squash soups, try this Roasted Acorn Squash Soup or this Quick and Easy Pumpkin Soup. I have a ton of amazing gluten-free soup recipes on the blog, and I am just waiting for you!
I wanted to thank you for this recipe – I I grew 2 Kuri squash plants this year and have over 15 to still use. I love this soup!”
jana, blog comment
Allergen Information:
This winter squash soup is gluten-free, dairy-free, nut-free, egg-free, and soy-free.
To make this Kuri squash soup vegan, substitute your favorite vegetable broth for the chicken broth. (Depending on the brand you choose, you may need to add more salt.)
Kuri squash has an oddly shaped winter squash that is dark orange inside. The flavor is a cross between sweet potato and butternut squash. The rind was easy to chop through, and your efforts will be well worth it!
Step-By-Step Directions:
Preparing the kuri squash for roasting is the first step in making this creamy homemade roasted kuri squash soup.
Step 1: Carefully cut your kuri squash in half. Scoop out the seeds and prepare them to store, plant, or throw away.
Step 2: Roast or cook your kuri squash by placing both halves on a baking sheet. Follow these directions:
How do you roast a kuri squash?
- The first step to making a soup is to roast the squash.
- Roasting the squash is what gives this soup an almost caramelized flavor.
- Cut it in half and brush the flesh with olive oil.
- I placed it upside up and roasted it for 30 minutes in our convection toaster oven.
Here is what the inside of the roasted Kuri squash looks like. Carefully scrape the soft roasted kuri squash from the rind and add to the blender.
More ways to cook kuri squash:
- You can roast the squash as mentioned above because it adds a lot of flavor.
- If you are short of time, you can lay two halves of kuri squash in a microwave-safe dish. Add a little water and microwave for 8-10 minutes until soft.
- You can peel the squash, remove the seeds, and chop the red kuri squash into chunks. Boil or steam these chunks until soft.
Step 3: Add the roasted squash and the rest of the ingredients to a soup pot. Bring to a boil. Use an immersion blender to puree the soup into a creamy mixture without lumps. Serve it hot.
I added a kick of spice to this soup by adding one Thai chili to the soup, but that is entirely optional! I couldn’t resist seeing these bunches of fresh Thai Chili (aka Bird’s Eye Chili) at the farmer’s market.
These chilis are not for the novice. They are HOT. I used just one tiny one in this soup recipe, which is spicy! I love spicy, but if you don’t, don’t add these chilis!)Here is a delicious mild Red Shishito Pepper Soup to try!
More Soup Recipes to Try!
- Gluten Free French Onion Soup
- Shishito Pepper Soup
- Instant Pot Chicken Vegetable Soup (with a stovetop option.)
- Lentil Bacon Soup
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Kuri Squash Soup
Equipment
- Immersion blender
- Soup pot
Ingredients
- 1 large kuri squash
- 1 medium onion
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- ¾ cup white wine
- 4 cups chicken broth
- ½ teaspoon cumin
- 1 teaspoon cinnamon
- ½ teaspoon coriander
- ¾ cup coconut milk
- ¼ cup + 1 tablespoon grade B maple syrup
- 1 tablespoon tapioca starch
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Instructions
- In a large soup pot, heat olive oil and butter on medium heat.
- Add diced onion and minced garlic.
- Cook until softened.
- Scoop squash out of rind and add to the pot.
- Add all other ingredients except tapioca starch.
- Using an Immersion Hand Blender Blend the soup until all pieces of vegetable are pureed.
- Bring to a boil.
- Turn down to simmer. Whisk in tapioca starch.
- Continue to simmer for another 15 minutes.
Notes
- If you can’t find kuri squash, you can substitute acorn, butternut, or kabocha squash to make this recipe.
- You can use any type of dairy-free milk or regular milk in this recipe.
- This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- The first step to making a soup is to roast the squash.
- Roasting the squash is what gives this soup an almost caramelized flavor.
- Cut it in half and brushed the flesh with olive oil.
- Placed it skin side up and roasted it for 30 minutes in our convection toaster oven.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from a 2014 post. Do you want to see how much my food photography has changed over the years?
I wanted to thank you for this recipe – I I grew 2 Kuri squash plants this year and have over 15 to still use. I love this soup! I did want to point out that it is NOT Vegan as advertised, with chicken broth in it.
I am so glad you like this recipe. I clarified the text so people know they can use vegetable broth to keep this vegan. Thank you so much Jana 🙂