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Red Kuri Squash Soup

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Servings4

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Cut kuri squash in half, remove seeds, and place cut-side down on a baking sheet. Bake for approximately 30 minutes, or until a fork will easily pierce the skin.
  • Remove from oven and let cool until comfortable to handle.
  • Meanwhile, heat coconut oil in a large skillet over medium low. Add the onions and saute for 3-5 minutes, before adding the chile, ginger, and garlic. Saute another 3 minutes or so, before scooping the flesh of the red kuri squash into the pan. Add vegetable broth as well, and let cook together for about 10 minutes.
  • Carefully transfer veggie/broth mixture to a blender. When blending hot liquids, remove the center piece on the blender lid and hold a dish towel over the opening to allow the steam to escape without getting squash on your ceiling. Blend until velvety smooth. Add more broth (or water) for a thinner soup, or use less for a thicker one.*
  • Salt to taste and serve.

Recipe Notes

*I use 4 cups liquid to appx. 4 lbs of squash, which results in a thick and creamy soup, as you can see in the photo. If you prefer a thinner soup, simply add more broth or water.

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