Red kuri squash soup recipe


  • Yield: 4 Servings


For the Red Kuri Squash
  • 1 medium red kuri squash, about 2 pounds (900 grams)
  • 2 cloves garlic, coarsely chopped
  • 1 shallot, coarsely chopped
  • 1 tablespoon olive oil or butter
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon allspice
  • 1 tablespoon brown sugar, optional
  • 2/3 cup vegetable broth or chicken stock
  • 2 tablespoons white wine vinegar
To Assemble
  • ¼ cup pecan halves
  • 1 shallot, thinly sliced
  • 1 lime
  • Fresh basil leaves
How to Make It
    For the Red Kuri Squash
  1. Preheat a water bath to 183°F (83.9°C).
  2. Peel the red kuri squash then cut in half and remove the seeds. Cut the flesh into ½" chunks (13 mm). You should have about 2 cups.
  3. Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the garlic, shallot, olive oil, cloves, allspice, and brown sugar to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 3.
  4. Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the vegetable broth and white wine vinegar then blend until fully pureed. Salt and pepper to taste.
  5. To Assemble
  6. Place the pecan halves in a pan without oil and cook over medium heat until lightly browned, stirring often. Remove the pecans from the heat and set aside.
  7. Heat some olive oil in a pan over medium heat. Add the sliced shallots and cook until they turn translucent and just start to brown. Remove from the heat and set aside.
  8. Place a ladle or two of the soup into a bowl then top with some pecans and shallots. Zest some lime over the top and add a basil leaf or two then serve.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
122 kcal
Calories from Fat:
72 kcal
% Daily Value*
Total Fat
8 g
Trans Fat
0.0 g
8 mg
14 g
Dietary Fiber
3 g
4 g
2 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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