As the weather cools down, winter squash comes into season. Kuri squash has become more popular, and they are easier to find in grocery stores. One of my favorite ways to enjoy it is this roasted kuri squash soup with coconut milk. It has a rich, naturally sweet flavor infused with deep-roasted squash flavor. It is easy to make, freezer-friendly, and a perfect starter for fall and winter meals. If you have never tried kuri squash before, this recipe is a delicious introduction to get familiar with this tasty squash.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade roasted kuri red squash soup is thick and creamy. It is made with full-fat coconut milk to keep it dairy-free. It makes a delicious starter or paired with grilled cheese for lunch. It is easy to freeze for later. Optional Thai chilis add a spicy kick, but it is totally up to you!
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 delicious in this recipe and also as a side dish.
It has a flavor similar to butternut squash, though I find it slightly sweeter because of the cooking process. This red kuri squash soup is creamy and full of flavor!
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 is easier to chop through than a kabocha or butternut squash.
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,” it has a smooth, sweet flavor and tender flesh.
- Coconut Milk – Use canned, full-fat coconut milk for the creamiest texture and richness.
- Onion and Garlic – Add more flavor to the soup.
- Thai Chili or Dried Ancho Pepper (Optional!) – Adds a bold, spicy flavor. A little goes a long way
How to Make Kuri Squash Soup (Step-By-Step)
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Step 1: Let’s prepare the kuri squash for roasting. Carefully cut the kuri squash in half. Scoop out the seeds.
👀 Sandi Says: Roasting the squash brings out a lot more flavor, so don’t cook it in the microwave to save time. You can roast the kuri squash in the air fryer, and this Air Fryer Kuri Squash recipe will walk you through the steps.
Step 2: To get the deep flavors, roast or cook the squash by placing both halves face up on a baking sheet. Brush each half with olive oil.
I roast them for 30-45 minutes in a toaster oven or a regular oven. Note: The 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 it to a soup pot
👀 Sandi Says: If you don’t have a blender, you can use an immersion blender when the soup has cooked.
Step 3: Add the roasted squash and the remaining ingredients to a soup pot. Cover the pot and bring the soup to a boil. Reduce the heat to a simmer and cook for an additional 15-20 minutes. Use a Cuisinart Smart Stick immersion blender to puree the soup into a creamy, lump-free mixture. Serve it hot.
Optional: I added a kick of spice by adding Thai chili or dried ancho peppers to the pot while simmering. Note: Thai chilis are not for the novice. They are spicy. 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 chilis!
Pair this soup with these Gluten Free Cornmeal Biscuits or my Gluten Free Dinner Rolls.
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
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
Equipment
- Soup pot
Method
- 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.
- 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 20 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.
Nutrition
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.
Private Notes
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Let us know how it was!
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 🙂