Red Kuri Squash Soup

Photo by Karen Pavone

Photo by Karen Pavone


The days are getting shorter. This coming Sunday, in the wee hours of the morning, we will “fall back” for daylight savings time. I find that ironic since it will be dark by 5:00pm!!

The changing seasons definitely inspire the way we eat. As warm summer days give way to the chill of fall, we naturally begin to crave heartier fare. This primal urge to increase our food stores as winter approaches is as old as the human race.

For me, soup is the quintessential cold-weather meal. I love the process of making soup; from filling the stock pot with ingredients to the aroma that fills my kitchen as the brew simmers away on the stove. Served with a simple green salad, a steaming bowl of soup is the perfect lunch or light dinner.

Winter squash are plentiful at market, and they make wonderful soup. Last weekend I picked up these beautiful Red Kuri squash from one of my favorite vendors.

Photo by Karen Pavone

Photo by Karen Pavone


This small to medium-sized varietal is dark orange with a hard, tear-drop shaped shell and firm, sweet flesh. Cooking transforms them into a creamy, dairy-free base in this delicous recipe for the ultimate comfort food soup.

Photo by Karen Pavone

Photo by Karen Pavone



Printable recipe: Red Kuri Squash Soup

Prep time: 30 minutes  Cook time: 20 minutes



2 tablespoons olive oil

1 small sweet onion, diced

2 cloves garlic, minced

1 lb. Red Kuri squash; seeded, peeled and diced

1 medium Bartlett pear; peeled, cored and diced

1 medium Yukon Gold potato; peeled and diced

1/2 teaspoon ground coriander

2 cups free-range chicken broth

1/2 cup unsweetened organic coconut milk

Sea salt to taste



  1. Heat a medium pot over medium-high heat. Add olive oil, onion, and garlic. Cook for 3 to 4 minutes until tender and translucent, but not browned.
  1. Add squash, pear, potato and coriander. Stir gently to combine ingredients.
  1. Add chicken broth and coconut milk. Bring the soup to a boil. Reduce heat to simmer, cover, and cook for 15 minutes until the vegetables are tender.
  1. Remove from heat. Puree with a hand-held immersion blender (or in a conventional blender). Season with sea salt to taste. Serve warm topped with an extra drizzle of coconut milk.



Categories: Healthy Eating, Seasonal Recipes, SLOW Food, Soup, Vegetarian/Vegan RecipesTags: , , , , , ,


  1. Yum! I love the addition of the pear and Yukon gold potato. Great idea. Thanks for this 🙂

  2. Thank you for the lovely recipe for cold weather soup. This is also a hearty alternative for those of us who are watching our figures. Thanks, Karen!!!

  3. Looks lovely Karen, your photos just bring the meal alive….can’t wait to try it. I don’t know this squash either, but look forward to serving it.

  4. I bought a Kuri from the FM two weeks ago, and it is still sitting on my kitchen counter. Thanks for providing inspiration to get it onto the dinner table!

  5. How beautiful Karen. I don’t know this squash. thanks for educating me.Your recipe looks delicious.

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