This velvety Red Kuri Squash Soup is a comforting, nutrient-packed meal perfect for any season.
Naturally rich in fiber, plant-based protein, and healthy fats, it supports digestion and heart health while being low in saturated fat.
Quick to prepare, easily customizable, and full of autumnal flavor, it’s a satisfying, everyday-friendly option for cozy dinners or meal prep.
Creamy Red Kuri Squash Soup
Equipment
- 1 medium to large soup pot
- 1 sauté pan
- 1 hand blender
- Wooden spoon
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
Vegetables:
- 1 red kuri squash
- 2 –3 small yellow squashes optional
- 2 celery sticks
- 2 medium carrots
- 1 purple cipolline onion
For Sautéing:
- 2 Tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 garlic scape chopped
- Pinch dried red chili flakes
- 1 Tbsp butter
- 2 sprigs fresh thyme
- 4 sage leaves
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper to taste
Broth:
- 5 cups vegetable broth
- 2 bay leaves
For Garnish:
- 1 Tbsp olive oil
- ½ cup almond milk
- 6 sage leaves fried
Instructions
- Prepare the Vegetables: Start by washing all the vegetables thoroughly under cold running water. For the red kuri squash, slice it in half, remove the seeds and fibrous pulp, then cut the halves into wedges. Peel the wedges carefully, then dice them into bite-sized pieces for even cooking. Chop the celery sticks and carrots into small, uniform pieces. Slice the purple cipolline onion thinly, and roughly chop the garlic scape. If using yellow squash, chop it similarly into small chunks. Having all vegetables prepped ensures smooth, stress-free cooking.
- Heat the Oil and Aromatics: Place a medium-to-large soup pot over medium heat. Add 2 tablespoons of extra virgin olive oil and allow it to warm for about 30 seconds. Add a pinch of dried red chili flakes, the minced garlic clove, and chopped garlic scape. Stir constantly for about 1 minute until the garlic releases its fragrance but does not brown. This step infuses the oil with aromatic flavors, forming the base of your soup.
- Sauté the Vegetables: Once the aromatics are fragrant, add all the chopped vegetables—red kuri squash, yellow squash, carrots, celery, and onions—into the pot. Sprinkle in the onion powder, garlic powder, paprika, salt, and black pepper. Stir gently but thoroughly using a wooden spoon to coat the vegetables evenly with the spices. Add 1 tablespoon of butter, the fresh thyme sprigs, and sage leaves. Continue to sauté over medium heat for 12 minutes, stirring frequently to ensure nothing sticks to the pot. The vegetables should soften slightly and become fragrant without losing their structure.
- Add the Broth and Simmer: Pour in 5 cups of vegetable broth and add 2 bay leaves to the pot. Stir everything together, then bring the mixture to a gentle simmer over low heat. Cover the pot with a lid and let it cook for about 20 minutes. Check occasionally, giving a gentle stir to prevent sticking. The goal is for all vegetables to become tender and the flavors to meld beautifully. By the end of this step, the soup should have a rich, aromatic base ready for pureeing.
- Fry the Sage Leaves for Garnish: While the soup simmers, prepare a garnish to elevate the presentation and add a crispy texture. Heat 1 tablespoon of olive oil in a small sauté pan over medium-high heat. Once hot, add 6 fresh sage leaves. Fry for 2–3 minutes, turning occasionally, until the leaves are crisp and slightly golden. Transfer them to a paper towel-lined plate to absorb excess oil. These fried sage leaves will add a delightful aroma and crunchy accent to the finished soup.
- Remove Bay Leaves and Add Creaminess: After the soup has simmered and the vegetables are fully tender, remove the bay leaves and thyme sprigs from the pot. Pour in ½ cup of almond milk to add a creamy texture. For an even richer flavor, you can substitute regular milk, coconut milk, or cream. Stir gently to combine, ensuring the liquid is evenly distributed throughout the soup.
- Puree the Soup: Using a hand blender, carefully puree the soup directly in the pot until smooth and velvety. For a chunkier texture, pulse lightly, leaving some vegetable pieces intact. Taste the soup and adjust seasoning with additional salt or pepper if necessary. Pureeing at this stage ensures a luxurious, creamy consistency while preserving all the natural flavors of the squash and vegetables.
- Serve and Garnish: Ladle the soup into individual bowls, ensuring each serving has a smooth, thick consistency. Place the fried sage leaves on top for a crispy, aromatic garnish. Optionally, drizzle a little extra olive oil or a splash of almond milk on the surface for added visual appeal. Serve immediately while hot, accompanied by crusty bread or your favorite side for a cozy, satisfying meal.
Notes
- Always use fresh, firm squash for the richest flavor and natural sweetness. Avoid overly soft or bruised squash as it can affect texture.
- If yellow squash isn’t available, you can omit it or substitute with zucchini for a milder flavor.
- Adjust the creaminess by using almond milk, coconut milk, or regular milk according to your dietary preference. For extra richness, a splash of cream works beautifully.
- Sautéing the vegetables and aromatics thoroughly before adding broth enhances flavor depth, giving the soup a naturally sweet, roasted profile.
- For a chunkier texture, pulse with a hand blender briefly instead of fully pureeing.
Chef’s Secrets: Unlocking Maximum Flavor
The secret to a deeply flavorful Red Kuri Squash Soup lies in building layers of taste.
Begin with aromatics like garlic, garlic scape, and chili flakes infused in warm olive oil, which releases their oils and fragrance.
Sauté the squash and vegetables with butter, thyme, and sage to enhance natural sweetness and complexity.
Slow simmering in vegetable broth allows the flavors to meld beautifully.
Finally, the addition of almond milk or cream balances richness and texture, creating that signature velvety consistency.
Don’t skip frying the sage leaves—they add a crunchy, aromatic finish that elevates both flavor and presentation.
Serving Suggestions: Delicious Ways To Enjoy
This soup is versatile and pairs wonderfully with a variety of accompaniments.
Serve it with crusty whole-grain bread or toasted baguette slices for dipping.
For extra protein, sprinkle toasted pumpkin seeds or a dollop of Greek yogurt on top.
It also complements light salads or roasted vegetables for a complete meal.
Serve hot for a comforting winter dinner or chilled as a refreshing summer starter—its subtle sweetness and creamy texture make it suitable year-round.
Storage Tips: Keep Soup Fresh Longer
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
When reheating, warm gently on the stovetop over low heat to preserve the creamy texture and prevent separation.
For longer storage, this soup freezes exceptionally well.
Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months.
To thaw, move to the refrigerator overnight and reheat slowly.
Always stir in a little extra almond milk or water after reheating if the soup has thickened too much.
Frequently Asked Questions
1. Can I make this soup vegan or dairy-free?
Absolutely! This recipe is naturally vegan if you use olive oil instead of butter and almond or coconut milk instead of cream. The flavors remain rich and satisfying without any animal products.
2. Can I substitute other squash varieties?
Yes, but red kuri squash is preferred for its naturally sweet, nutty flavor. You can substitute kabocha or butternut squash, though cooking times may vary slightly.
3. How do I make the soup thicker or thinner?
For a thicker soup, reduce the broth slightly during simmering. For a thinner consistency, simply add more vegetable broth or milk during blending until the desired texture is achieved.
4. Can I prepare this soup in advance?
Yes, this soup is excellent for meal prep. Prepare up to a day ahead and refrigerate, or freeze in portions for future use. Flavors deepen over time, making it even tastier the next day.
5. How do I store and reheat without losing flavor?
Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on low heat and stir in a little extra milk if the soup has thickened, ensuring the creamy texture and flavor remain intact.
