When cooking red kuri squash, it is important to wash it beforehand because unlike other squash, it is used without peeling.
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1 small red kuri squash
1 small onion
butter or oil
500 to 750ml vegetable stock
1 glug white wine
100g double cream
1 teaspoons mild curry powder
salt and pepper to taste
ground nutmeg, to taste
1 bunch flat leaf parsley, minced
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Wash the squash, remove the stem and cut the squash in half. Remove the seeds and the fibrous centre. Chop the squash into large pieces and mince the onion.
Heat butter in a pot and cook the squash and onion until they start to soften. Add the white wine and cook, stirring, until the wine has evaporated, then add enough vegetable stock to cover the squash and cook until soft, about 20 to 25 minutes.
Add the cream and the curry powder and puree the soup with an immersion blender until creamy. Add more stock until the soup has the desired thickness.
Season with salt, pepper and nutmeg and sprinkle with parsley.