Creamy Red Kuri Squash Soup

AuthorDesireeCategory, DifficultyBeginner

This soup is easy to make and so favorable. The smokiness from the sea salt blends makes a nice counterbalance with the slightly sweet mild taste of the red kuri squash.

Prep Time15 minsCook Time40 minsTotal Time55 mins

 2 cups Cooked Red Kuri Squash (1 red kuri squash)
 ½ cup red onions (to caramelize)
 1 tbsp olive oil
 ½ tsp smoked sea salt
 ½ tsp savory herb
 ¼ tsp sea salt
 ¼ tsp cinnamon
 ¼ tsp red pepper flakes
 1 cup filtered water
 ½ cup non dairy milk (I used walnut milk)

Preparing the kuri squash
1

In case you haven't prepared the squash in advance. Take a thoroughly washed kuri squash, poke some slits in it and pop in a 375 degrees oven for 40 minutes.

2

When the squash comes out of the oven let it sit for about 5 minutes. Then peel the squash and place the flesh in a bowl.

3

Caramelizing onions
4

Before using the onions, you want to caramelize them. Take a small fry pan and put the cut onion in a fry pan that's slightly drizzled with olive oil and sauté them. To help caramelize the onions a tiny bit of maple syrup can be used, about a teaspoon. If the onions start to dry out while sautéing them add a little bit of water. It should take about 10 minutes for the onions to be ready.

Putting the Soup Together
5

In a blender add the water, non dairy milk, squash, caramelized onions, olive oil and seasonings.

6

Blend all the ingredients together till smooth

7

You can serve the soup right from the blender or you can pour the soup into a pot and warm the soup up. I poured my soup in a small pot and added a garnish of nettle leaf that I stirred into the soup. I also paired my soup with some sourdough nettle cheese quesadillas using my throw away starter and raw cheddar cheese as the cheese.

8

I tend to like my soup this consistency so if you prefer it a little thinner add a little bit of filtered water.

Ingredients

 2 cups Cooked Red Kuri Squash (1 red kuri squash)
 ½ cup red onions (to caramelize)
 1 tbsp olive oil
 ½ tsp smoked sea salt
 ½ tsp savory herb
 ¼ tsp sea salt
 ¼ tsp cinnamon
 ¼ tsp red pepper flakes
 1 cup filtered water
 ½ cup non dairy milk (I used walnut milk)

Directions

Preparing the kuri squash
1

In case you haven't prepared the squash in advance. Take a thoroughly washed kuri squash, poke some slits in it and pop in a 375 degrees oven for 40 minutes.

2

When the squash comes out of the oven let it sit for about 5 minutes. Then peel the squash and place the flesh in a bowl.

3

Caramelizing onions
4

Before using the onions, you want to caramelize them. Take a small fry pan and put the cut onion in a fry pan that's slightly drizzled with olive oil and sauté them. To help caramelize the onions a tiny bit of maple syrup can be used, about a teaspoon. If the onions start to dry out while sautéing them add a little bit of water. It should take about 10 minutes for the onions to be ready.

Putting the Soup Together
5

In a blender add the water, non dairy milk, squash, caramelized onions, olive oil and seasonings.

6

Blend all the ingredients together till smooth

7

You can serve the soup right from the blender or you can pour the soup into a pot and warm the soup up. I poured my soup in a small pot and added a garnish of nettle leaf that I stirred into the soup. I also paired my soup with some sourdough nettle cheese quesadillas using my throw away starter and raw cheddar cheese as the cheese.

8

I tend to like my soup this consistency so if you prefer it a little thinner add a little bit of filtered water.

Creamy Red Kuri Squash Soup

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