Red kuri squash soup

    40 min

    I prefer red kuri squash to any other winter squash because the skin is edible so no peeling needed, and the skin also adds wonderful flavour and colour.

    2 people made this

    Serves: 4 

    • 500g red kuri without seeds
    • 2 tablespoons caster sugar
    • 2 tablespoons champagne or white wine vinegar
    • 125ml dry white wine
    • 750ml vegetable stock
    • 300ml double cream
    • salt and pepper
    • 4 tablespoons pumpkin seed oil
    • 2 tablespoons roasted pumkin seeds

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Cut squash into 2cm dice. Add sugar to a large saucepan and slowly heat till caramelized. Add squash and deglaze with vinegar and wine. Cook till the liquid has almost evaporated.
    2. Add vegetable broth and cook squash till soft, about 20 minutes. Add cream and puree soup till smooth, then pass through a food mill (that step is optional but it makes for a very velvety soup).
    3. Ladle into soup bowls and drizzle each bowl with pumpkin seed oil and sprinkle with pumpkin seeds.

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