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the top view of two bowls of kuri squash soup

Kuri Squash Soup

Sandi Gaertner
A simple kuri squash soup recipe
4.87 from 29 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Gluten Free Soup Recipes
Cuisine American
Servings 6 bowls
Calories 270 kcal


  • 1 large kuri squash
  • 1 medium onion
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • ¾ cup white wine
  • 4 cups chicken broth
  • ½ teaspoon cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon coriander
  • ¾ cup coconut milk
  • ¼ cup + 1 tablespoon grade B maple syrup
  • 1 tablespoon tapioca starch


  • In a large soup pot, heat olive oil and butter on medium heat.
  • Add diced onion and minced garlic.
  • Cook until softened.
  • Scoop squash out of rind and add to the pot.
  • Add all other ingredients except tapioca starch.
  • Using an Immersion Hand Blender Blend the soup until all pieces of vegetable are pureed.
  • Bring to a boil.
  • Turn down to simmer. Whisk in tapioca starch.
  • Continue to simmer for another 15 minutes.


  1. If you can't find kuri squash, you can substitute acorn, butternut, or kabocha squash to make this recipe.
  2. You can use any type of dairy-free milk or regular milk in this recipe.
  3. This soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
How to roast a kuri squash:
  • The first step to making a soup is to roast the squash.
  • Roasting the squash is what gives this soup an almost caramelized flavor.
  • Cut it in half and brushed the flesh with olive oil.
  • Placed it skin side up and roasted it for 30 minutes in our convection toaster oven.


Serving: 1gCalories: 270kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 10mgSodium: 623mgPotassium: 1059mgFiber: 4gSugar: 14gVitamin A: 3215IUVitamin C: 41mgCalcium: 105mgIron: 3mg
Keyword kuri squash soup
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