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Creamy Red Kuri Squash Soup

Karina Kari
A smooth, flavorful Red Kuri Squash Soup that’s rich in fiber, plant-based protein, and healthy fats.
Easy to make, this creamy fall soup is perfect for weeknight dinners or meal prep, with optional toppings like almond milk and crispy sage for added texture and flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine North American
Servings 4

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.
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