Red kuri squash soup


My first red kuri squash soup was terrible. Since then, I’ve been apprehensive about the kuri and usually stick to butternut. But there was a kuri squash at the store the other day and it was soooo cute. Luckily, my second attempt at red kuri squash soup was much better. Delicious and shareable!


Sooo cute! I don’t remember how much it weighed but, when I cut it into pieces, it looked like this in a 3.3 litre pot. (It was just small enough so that I could put the base of the squash in my palm and flip my hand over without the squash plummeting to the floor. I reckon I have average 5’9″ lady hands.)



1 red kuri squash
3 – 3 1/2 cups of water

1-2 cloves garlic
1 small onion
a knob of butter

2 small handfuls dry mixed mushrooms (I get mine from FungusAmongUs)
3 – 3 1/2 tsp vegetable bouillon powder (I used Harvest Sun organic powder)
1/4 tsp chipotle powder
1/2 tsp dry rosemary (I like to crush the leaves with my fingers to make them a bit smaller)
2 tsp maple syrup
1 tsp apple cider vinegar
shoyu to taste (I used about 1 tbsp; tamari or salt can be used instead)

1 tsp grated ginger

2 tbsp olive oil (I used a delightfully fruity, extra-virgin, organic olive oil from Maison Orphée)


  1. Halve squash, scoop out seeds and chop into pieces. Add 3 (or 3 1/2) cups of water, enough to cover squash. Bring water to a boil. Boil squash in covered pot until it is soft (30-45 minutes). [I kept the skin on my squash. I didn’t notice it in the soup after blending the ingredients. If you want to get rid of the skin, you can bake or steam the squash instead, and remove the skin after. I guess you could peel the skin off raw squash, but I find this difficult and the prolonged contact of my hands with the squash juices results in a few hours of unpleasant snake-skin. Also, I used an organic squash, so its skin was full of vitaminacious goodness!]
  2. While squash is cooking, dice your onion and mince your garlic. Melt your knob of butter in a pan and add the onion. Let the onion get translucent, then add the garlic (I lower the heat a bit here, so the garlic doesn’t burn). Brown the onion and garlic on a low-medium heat, stirring them every once in a while.
  3. When the squash is cooked, add the onions and garlic and all the ingredients from mushrooms to shoyu. Give everything a nice stir, then let it all simmer in the covered pot for 15 minutes.
  4. Stir in grated ginger and turn off heat. Let ginger hang out in covered pot for 10 minutes, no heat. This allows the ginger to mellow a bit, the other flavours continue to harmonize and the mushrooms get a little softer.
  5. Blenderize the pot contents until delicious creaminess is achieved (I used an immersion blender).
  6. Stir in 2 tbsp of olive oil.
  7. Enjoy!