Roasted Red Kuri Squash Soup Recipe

Name: Roasted Red Kuri Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red kuri squash puree; 1.5 lb red kuri squash; 2 tablespoons unsalted butter, melted; Red kuri squash soup; 2.5 cups kuri squash puree; 1/2 cup white onion, chopped; 2 tablespoons unsalted butter; 1 cup chicken stock; 1/2 cup heavy cream; 1 tablespoon brown sugar; 2 ounces pancetta; sour cream to serve; freshly ground pepper and salt

Servings: persons

Red kuri squash puree
1.5 lb red kuri squash
2 tablespoons unsalted butter, melted
Red kuri squash soup
2.5 cups kuri squash puree
1/2 cup white onion, chopped
2 tablespoons unsalted butter
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon brown sugar
2 ounces pancetta
sour cream to serve
freshly ground pepper and salt

1
Cut the kuri squash into quarters and scoop out the seeds.
2
Place the squash pieces, cut-side up onto a baking tray. Drizzle with butter and bake for 45-60 minutes at 400 F or until the squash is soft and starts to brown.
3
Remove the flesh from the skin and add to the blender and blend until smooth
4
In a sauce pan, add the butter and sautee the onion on medium heat until golden brown.
5
Add the sauteed onion and squash puree to a blender and blend until smooth.
6
Return the blended squash and onion to the saucepan. Add the chicken stock and bring to a boil.
7
Add heavy cream and sugar and continue stirring. Let it simmer gently to let the flavors meld, about 15 minutes.
8
Season to taste with salt and pepper. Keep warm until ready to serve.
9
Place the pancetta pieces in the oven until the meat becomes just crunchy. Cut the roasted pancetta into small pieces.
10
Ladle the soup into serving bowls. Add a few pieces of pancetta to the soup. Garnish with a tablespoon of sour cream.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Red kuri squash puree, 1.5 lb red kuri squash, 2 tablespoons unsalted butter, melted, Red kuri squash soup, and more.

Yes, Roasted Red Kuri Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Kuri Squash Soup

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