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Red kuri squash is a winter squash with an orange-pink color and a flavor akin to chestnuts. In this recipe, it's roasted and pureed into a warming soup that's thick and creamy. Serve this amazing soup on chilly days, with some fresh avocado toast on the side for dipping.

Red Kuri Squash Soup With Cumin [Vegan]

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Ingredients You Need for Red Kuri Squash Soup With Cumin [Vegan]

  • 1 2-pound red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 13.5-ounce can coconut milk
  • 2 garlic cloves
  • 1 tablespoon fresh ginger
  • 3 cups vegetable broth or more, depending on your preference
  • 1/2 cup walnuts (optional)

How to Prepare Red Kuri Squash Soup With Cumin [Vegan]

  1. Preheat the oven to 350°F. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari, and vinegar. Bake for 30-40 minutes or until tender all the way through.
  2. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Be careful not to over-blend, otherwise the soup will get glue-y.
  3. Once blended to a smooth, creamy consistency, serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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