If you’re cooking red Kuri squash and want a delicious recipe to enjoy this winter vegetable, you have to try roasted Kuri squash soup! This elevated autumn meal is served with a creamy blue cheese drizzle, caramelized apples, and chopped walnuts. It’s a great way to use up a large squash you got at a farmers market or in a CSA share! The ingredients are simple, and most of the prep time is just the squash roasting in the oven.
Listen, I like a fall/winter squash soup as much as the next person, but sometimes I find them to be boring. So many recipes out there just feature the squash cooked with an onion, garlic, and broth.
Of course, I like to make veggies a little more special than that in this here Veg World! That’s why the base of this Kuri squash soup is basic but the toppings are not.
If you’ve never had a blue cheese drizzle on a soup, it’s your lucky day. Blue cheese is SUCH a good complement to earthy, slightly sweet Kuri squash, providing a wonderfully pungent and salty taste in just the right amount. Caramelized apples and chopped walnuts, two beloved fall food companions, also shine on top of each bowl. I think you’re gonna love this one, and I can’t wait to hear if you make it!
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Main Ingredients and Substitutions
- Red Kuri squash: This type of winter squash has a very thick skin that’s red-orange in color. It’s a bit difficult to cut, but the juice is worth the squeeze! The flesh has a mild, slightly sweet flavor when roasted, and the texture is super creamy when blended into a soup. If you can’t find Kuri squash, you can definitely substitute another one! I think this recipe would work well with kabocha, butternut, or acorn squash.
- Leek: I love leeks in Kuri squash soup, but you can sub a red or yellow onion or shallots.
- Garlic, ground ginger, dried thyme, salt, and pepper: These herbs and spices give the dish some extra flavor. Use fresh if that’s what you have. For the ½ teaspoon ground ginger or dried thyme, sub about 2 teaspoons fresh.
- Vegetable broth: Use chicken broth if that’s what you have.
- Blue cheese: I like to use Stilton blue cheese, but any kind you like (including gorgonzolas) should work well.
- Half and half: This helps turn the blue cheese into a creamy drizzle. Use whole milk or whipping cream if that’s what you have.
- Apples: Honeycrisp are always delicious, but any kind works! Try Gala, Pink Lady, or even Granny Smith. You can always increase or decrease the brown sugar if you want them sweeter or tarter.
- Walnuts: Raw or toasted both taste great here. Pecans, pine nuts, slivered almonds, and pumpkin seeds/pepitas (good if you want nut-free) are yummy choices.
Instructions
The full recipe card for Kuri squash soup is at the end of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Carefully slice open the Kuri squash lengthwise. Use a large, sharp knife for best results. To make it easier to cut, slice off the stem and a little bit of the bottom so that you can stand it up straight on a cutting board. Then, guide the knife through the squash using the base of your hand to press the top of the blade as needed.
Use a spoon to scoop out the seeds. Then, rub the cut side of each half with olive oil. Sprinkle with salt and pepper.
Place the squash halves cut side down on a lined baking sheet. Roast until the flesh is tender and a fork easily pokes through the skin. This may take up to 60 minutes, but typically takes between 40 and 50.
While the squash is cooling, cook the leeks, garlic, and spices in some olive oil in a soup pot. Add the squash flesh (scoop it out of the skin) and broth. Bring to a boil, then reduce the heat to simmer for 5 to 10 minutes.
Blend the Kuri squash soup in the pot with an immersion blender.
While the soup is cooking, combine the ingredients for the blue cheese sauce in a small saucepan. Cook on low until thick.
Also while the soup is cooking or squash is roasting, prep the apples. Add diced apples to a skillet with butter. Cook until tender.
Stir in the brown sugar and cinnamon. Cook for a couple more minutes.
Equipment
I love my recently updated immersion blender to make veggie soups. I use the KitchenAid corded hand blender. You can also make the soup in an upright blender (see recipe card notes), such as my favorite — the Vitamix E310.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a saucepan over medium-low heat, stirring occasionally, until heated through. If you have leftover toppings, store them in separate containers in the fridge. Add them to the soup as it’s heating if you want them to be warm.
Squash soups freeze beautifully, and Kuri squash soup is no exception. If you are freezing it to eat a later time, skip making the toppings and instead make them right before serving. Let the soup cool completely before transferring to airtight containers. Leave an inch of headspace to allow for expansion while freezing. Keep for up to 6 months. T
haw in the fridge overnight or heat directly from frozen. Stir frequently to prevent scorching.
Serving
I love enjoying roasted Kuri squash soup with a fall salad, such as my Arugula Apple Salad with Pecans or Parmesan Brussels Sprouts Salad. It’s also delicious on the side of grilled cheese, sandwiches, pork tenderloin or chops, or baked chicken dishes.
More Soup Recipes
Love Kuri squash soup? Check out these other seasonal options while you’re here!
📖 Recipe
Roasted Kuri Squash Soup
Ingredients
Kuri squash soup
- 1 large red Kuri squash - about 3.5 to 4 pounds
- 2 tablespoons extra virgin olive oil - divided
- 1 large leek - white and light green parts sliced into half-moons, about 2 cups
- 3 cloves garlic - minced
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups vegetable broth
- ½ cup raw walnuts - roughly chopped; for garnish
Caramelized apples
- 1 tablespoon butter
- 1 medium apple - cored and chopped, about 1 cup
- 1 teaspoon brown sugar - optional
- ¼ teaspoon ground cinnamon
Blue cheese drizzle
- 1 tablespoon butter
- 1 clove garlic - minced
- 2 ounces blue cheese - such as Stilton, crumbled
- ⅓ cup half and half
Instructions
- Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper or a silicone mat.
- Prepare the Kuri squash for roasting. Wash and scrub the outside to remove dirt, then pat dry. Use a large, sharp knife to slice off the stem and a little from the bottom so that it stands up straight on a cutting board. Then, guide your knife through the center starting at the stem end to cut it in half lengthwise. Push the base of your hand on the knife to safely guide it through as needed. Scoop out the seeds from each half and discard.Rub the cut side of each half with about a tablespoon of olive oil. Sprinkle with salt and pepper. Place cut side down on the prepared baking sheet. Bake for 40 to 50 minutes (and up to an hour if needed) until the flesh is tender and you can easily pierce through the tough skin with a fork. Flip the halves over so they are cut side up and can cool off while you prep other ingredients. You can transfer them to a plate and put it in the fridge to accelerate the cooling if needed.
- While the squash is cooling, prep the apples. Add butter and diced apples to a medium skillet over medium heat. Cook, stirring occasionally, for 7 to 10 minutes until the apples are starting to soften. Stir in the brown sugar and cinnamon and remove from heat.
- If the squash is now cool enough to be handled, start the soup. In a large soup pot, warm the other tablespoon of olive oil. Add the leeks and cook for 3 to 4 minutes until softened. Stir in the garlic, ginger, thyme, salt, and pepper. Cook for 1 more minute. Scoop the flesh out of the skin of the squash and put it into the pot. Add the broth, increase heat to bring to a boil, then reduce heat to maintain a simmer for 5 to 10 minutes.
- While the soup simmers, prepare the last topping of blue cheese drizzle. In a small saucepan, warm the butter and cook the minced garlic for a minute until fragrant. Add the blue cheese and half and half. Cook over medium-low heat, stirring frequently, until thickened. This usually takes about 5 to 10 minutes. Remove from heat.
- When the soup has finished simmering, remove from heat. Blend it right in the pot using a handheld/immersion blender. See notes for upright blender instructions.
- Serve the soup in bowls with the caramelized apples, creamy blue cheese drizzle, and chopped walnuts. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Upright blender: Transfer the soup in batches to an upright blender, leaving one corner or the plastic part in the center of the lid cracked to allow steam to escape. Be careful not to overfill. Blend until smooth, transfer to a bowl, then repeat with the rest of the soup.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove, stirring frequently. You can also freeze the soup after it cools completely. Transfer to freezer-safe containers, leaving enough headspace to allow expansion, and seal tightly. Store for up to 6 months. Reheat from frozen or thaw overnight in the fridge first. Don’t make the toppings if you plan to freeze the soup and/or eat it at a later time. Instead, make them right before serving.
- Prep ahead tips: To save hands-on time, the toppings can be prepped up to a few days in advance. Keep them in separate airtight containers in the fridge. Reheat when you make/serve the soup.
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