Name: Red Kuri Squash Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 lb /900 gr Hokkaido squash cubes; 1 medium onion, finely chopped; some vegetable broth (3 flu oz./90 ml); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 inch piece of ginger, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground pepper pepper; 25 flu oz./750 ml milk; 8 flu oz./236 ml whipping cream/heavy cream

Red Kuri Squash Soup Recipe

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★★★★★

5 from 4 reviews

A delicious and healthy pumpkin soup

Author: Gabi Rupp
Prep Time: 15
Cook Time: 20
Total Time: 35

Ingredients

Scale

2 lb /900 gr Hokkaido squash cubes
1 medium onion, finely chopped
some vegetable broth (3 flu oz./90 ml)
2 tablespoons olive oil
1 tablespoon lemon juice
1 inch piece of ginger, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper pepper
25 flu oz./750 ml milk
8 flu oz./236 ml whipping cream/heavy cream

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Instructions

In a large saucepan or pot, sauté onions and Hokkaido pumpkin cubes in hot olive oil for three minutes, stirring occasionally.
Add vegetable broth and let it come to a boil.
Reduce heat to simmer.
Cover and cook about 20 minutes.
Add milk and cream.
Purée with a hand blender.
Taste with lemon juice, ginger, salt and pepper.
Garnish with some cream and pumpkin seeds before serving.

Notes

Tip 1: Serve it with some whole grain bread
Tip 2: The sweet red kuri squash soup can be frozen for up to 2 months
Tip 3: You can replace ginger with curry powder

Nutrition

Serving Size: 4

Find it online: https://leanjumpstart.com/red-kuri-squash-soup/