As the weather cools down, there’s nothing better than a bowl of warm, velvety kuri squash soup. This dairy-free version is rich, naturally sweet, and infused with deep-roasted squash flavor. It’s easy to make, freezer-friendly, and perfect for fall or winter meals. If you’ve never tried kuri squash before, this is a delicious way to get started.
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❤️ Sandi’s Recipe Summary
What is Kuri Squash?
Have you seen this funky-looking Kuri squash yet? You may see the funny orange oblong winter squash at your farmer’s market. It tastes incredible in this recipe and also as a side dish.
It has a flavor similar to butternut squash, although I find it slightly sweeter due to the cooking process. This red kuri squash soup is creamy and full of flavor! If you love winter squash as much as I do…check out some of my best gluten-free winter squash recipes.
Kuri squash is an oddly shaped winter squash with a dark orange interior. The flavor is a cross between sweet potato and butternut squash. The rind was easy to chop through, and your efforts will be well worth it!
Try this Roasted Acorn Squash Soup if you see an acorn squash in at the market.
A Note From My Kitchen
I first discovered kuri squash at our local farmer’s market. It has a beautiful, reddish-orange skin and a naturally sweet, nutty flavor. I tested this soup using both regular milk and full-fat coconut milk. Coconut milk gave the best creamy texture and enhanced the natural sweetness of the squash. I also tested it with and without Thai chili, and while I love the extra heat, it’s completely optional. For the best flavor, I recommend roasting the squash first; it makes all the difference!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Kuri Squash – Also known as “Japanese squash” or “Hokkaido pumpkin,” has a smooth, sweet flavor and tender flesh.
- Coconut Milk – Use canned, full-fat coconut milk for the best texture and richness.
- Onion and Garlic – Add more flavors to the soup.
- Thai Chili (Optional!) – Adds a bold, spicy flavor. A little goes a long way
How to Make Kuri Squash Soup (Step-By-Step)
Step 1: Preparing the kuri squash for roasting is the first step in making this creamy homemade roasted kuri squash soup. Carefully cut the kuri squash in half. Scoop out the seeds.
Step 2: To get the deep flavors, roast or cook the squash by placing both halves face up on a baking sheet.
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How do you roast a kuri squash?
- Cut it in half and brush the flesh with olive oil.
- I placed it upside up and roasted it for 30-45 minutes in a toaster oven, air fryer, or regular oven. The actual baking time will vary depending on the size and thickness of the squash.
Here is what the inside of the roasted Kuri squash looks like. Carefully scrape the soft roasted kuri squash from the rind and add to the blender.
Step 3: Add the roasted squash and the remaining ingredients to a soup pot. Bring to a boil. Use an immersion blender to puree the soup into a creamy mixture without lumps. Serve it hot.
More ways to cook the kuri squash to make this soup:
- Cook it in your air fryer. I used my air fryer to make Roasted Kuri Squash.
- If you are short of time, you can lay two halves of kuri squash in a microwave-safe dish. Add a little water and microwave for 8-10 minutes until soft.
- You can peel the squash, remove the seeds, and chop the red kuri squash into chunks. Boil or steam these chunks until they are tender and soft.
I added a kick of spice to this soup by adding one Thai chili, but that is entirely optional. I couldn’t resist seeing these bunches of fresh Thai Chilies (also known as Bird’s Eye Chilies) at the farmer’s market.
These chilis are not for the novice. They are HOT. I used just one tiny one in this soup recipe, and it was spicy! I love spicy, but if you don’t, don’t add these chiles!
More Gluten-Free Soup Recipes to Try!
If you love a good soup, I have a lot of great soup recipes for you to try, from classics to fun flavor combinations. Here are some of my favorites:
- Gluten-Free French Onion Soup
- Instant Pot Chicken Vegetable Soup (with a stovetop option.)
- Lentil Bacon Soup
- Red Shishito Pepper Soup
Love This Recipe?
If you made and enjoyed this soup recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Dairy-Free Kuri Squash Soup
Equipment
- Soup pot
Ingredients
- 1 large red kuri squash
- 1 medium diced onion
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 cloves minced garlic
- ¾ cup white wine
- 4 cups vegetable broth
- ½ teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¾ cup coconut milk
- ¼ cup + 1 tablespoon grade B maple syrup
- 1 tablespoon tapioca starch
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Instructions
Roasting the squash
- You can use the oven or air fryer to roast your squash. Preheat the oven to 400º F or preheat the air fryer to 375º F. Cut the kuri squash in half and scoop out the seeds.
- Cut the 1 large red kuri squash in half and brush the flesh with olive oil. Place the halves open side up on the roasting pan. Roast for 30-40 minutes in the oven or 20 minutes in the air fryer.
Make the soup:
- In a large soup pot, heat 1 tablespoon olive oil and 2 tablespoons salted butter on medium heat.
- Add 1 medium diced onion and 2 cloves minced garlic.
- Cook for two minutes until the onions have softened.
- Scoop squash out of rind and add to the pot.
- Add 3/4 cup white wine, 4 cups vegetable broth, 1/2 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 3/4 cup coconut milk, and 1/4 cup + 1 tablespoon grade B maple syrup to a soup pot. Cover and cook on medium heat until you have a rolling boil. Reduce the heat to simmer for 10 minutes.
- Using an Immersion Hand Blender Blend the soup until all pieces of vegetable are pureed.
- Scoop some of the hot soup into a small bowl. Whisk in tapioca starch. By mixing the tapioca starch into this small bowl of soup, you avoid making lumps in the soup.
- Continue to simmer for another 5 minutes.
Notes
- If you can’t find kuri squash, you can substitute acorn, butternut, or kabocha squash to make this recipe.
- You can use any type of dairy-free milk or regular milk in this recipe.
- This soup will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. I recommend using Souper Cubes to freeze the soup into single-serving portion sizes and then moving the blocks to a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from a 2014 post with updated recipe notes.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I wanted to thank you for this recipe – I I grew 2 Kuri squash plants this year and have over 15 to still use. I love this soup! I did want to point out that it is NOT Vegan as advertised, with chicken broth in it.
I am so glad you like this recipe. I clarified the text so people know they can use vegetable broth to keep this vegan. Thank you so much Jana 🙂