The feeling of fall has moved in right on schedule here in Los Angeles. So red kuri squash soup is where my mind went when I saw some beautiful red kuris at the Farmers market. This soup is super simple and can be made in a matter of minutes while you are multi-tasking and doing other stuff. I love doing recipes that don’t require a lot of measuring. Many people don’t realize how easy cooking is, and how it often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods into your body while also enjoying the flavors, shouldn’t be a daunting project! In retrospect, I think it would have been nice to garnish this with some pomegranate seeds. Perhaps there is an update in this recipe’s future!
pear & red kuri squash soup
(see printable, interactive recipe below)
1 small red kuri squash roasted, seeded and cut into pieces (about 3 cups)
1 stalk of celery, chopped
1 medium carrot, chopped
1 small onion, diced
1 Asian pear, seeded and cut into 1-inch pieces
2 tsp. fresh minced ginger (or 1 tsp. dried)
½ tsp. Chinese 5 spice
3 quarts vegetable broth
1 can full fat coconut milk
Sea salt and pepper to taste
Fresh ground nutmeg or fennel pollen for garnish
1 cup of baby arugula leaves
In a medium soup pot, combine the squash, celery, carrot, onion, ginger, 5 spice, and vegetable broth. Place the pot on the stove and bring to a boil. Reduce to a rolling simmer, and let it simmer for about 20 minutes. Add the pear, and simmer for about 10 more minutes.
Transfer the soup to a high-speed blender and blend until it is pureed into a velvety texture. Be careful not to create combustion in the blender. Start on a very low speed then increase speed gradually. You can also puree using an emersion blender.
Return to the pot and add the coconut milk. Taste for salt and pepper. Warm it back up if needed, but don’t boil the soup or continue cooking it any further. Cover and let sit for about 15 minutes. Serve in individual bows with a sprinkle of fresh ground nutmeg or fennel pollen, and sprigs of arugula.
Use this recipe in our FREE Healthy Meal Planner!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
- 3 cups small red kuri squash about 1 average sized squash, roasted, seeded and cut up
- 1 stalk celery chopped
- 1 carrot carrot chopped
- 1 medium (2-1/2\" dia) onion diced
- 1 1 fruit 3-3/8\" high x 3\" diameter Asian pear seeded and cut into 1-inch pieces
- 2 tsp. fresh ginger or 1 tsp. dried
- 1/2 tsp. Chinese 5 spice
- 3 quarts vegetable broth
- 1 1/2 cups coconut milk full fat (about 1 can)
- 1 tsp. sea salt to taste
- 1 tsp. black pepper to taste
- 1 cup baby arugula
Ingredients
|
- In a medium soup pot, combine the squash, celery, carrot, onion, ginger, 5 spice, and vegetable broth. Place the pot on the stove and bring to a boil. Reduce to a rolling simmer, and let it simmer for about 20 minutes. Add the pear, and simmer for about 10 more minutes.
- Transfer the soup to a high-speed blender and blend until it is pureed into a velvety texture. Be careful not to create combustion in the blender. Start on a very low speed then increase speed gradually. You can also puree using an emersion blender.
- Return to the pot and add the coconut milk. Taste for salt and pepper. Warm it back up if needed, but don’t boil the soup or continue cooking it any further. Cover and let sit for about 15 minutes. Serve in individual bows with a sprinkle of fresh ground nutmeg or fennel pollen, and sprigs of arugula.