Ingredients
Units
Scale
For the Squash
- One 3– 3 1/2 pound Red Kuri Squash, seeds and pulp removed (should yield around 3 cups of squash when cooked)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 Tbsp Avocado Oil
For the Soup
- 1 Tbsp Avocado Oil
- 1 small Yellow Onion, chopped (about 1/2 cup)
- 1 stalk Celery, chopped
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp ground Cumin
- 3 cups Chicken Broth (homemade or low sodium store bought)
- 1/4 cup Heavy Cream
Instructions
- Heat the oven to 450 degrees. While the oven heats, cut the stem from the squash and cut in half. Scoop out the seeds and pulp. Cut each half of the squash into wedges about an inch to an inch and a half wide at the widest point.
- Place the squash on a rimmed baking sheet. Drizzle with 1 Tbsp Avocado Oil and season with 1 tsp Salt and 1/2 tsp Black Pepper.
- Bake for about 15 to 20 minutes, until the thickest part of the squash wedges pierce easily with a fork.
- While the squash bakes, chop the onion and celery.
- When the squash is done baking, remove from the oven and allow to cool slightly.
- While the squash cools, heat a stock pot or dutch oven on medium heat. Once the pot is warmed, add the 1 Tbsp of oil and the onion and celery to the pot and cook until the onion is soft and translucent, about 5 minutes.
- While the onion and celery cook, remove the skin from the squash by carefully cutting it from the flesh with a knife. The squash will be quite soft so this should be fairly easy.
- Once the skin is removed, add the squash to the pan and stir.
- Add the chicken broth and 2 tsp Salt and 1/2 Tsp Black Pepper and 1/2 tsp Cumin.
- Turn up the heat and bring to a simmer. Cook for about 5 minutes.
- Using an immersion blender, puree the soup until the squash is smooth.
- Add the 1/4 cup heavy cream at the end and stir. Serve.
Notes
You can puree the soup in a standard blender in batches if you don’t have an immersion blender.
Vegetable broth may be used instead of chicken broth.
Coconut milk may be used in place of heavy cream.
Pumpkin, Butternut, or Acorn Squash may be used instead of Red Kuri.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 40 minutes
- Category: Soups, Stews, and Broths
Nutrition
- Serving Size: 1
- Calories: 226
- Sugar: 12
- Sodium: 2455
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 5
- Protein: 6
- Cholesterol: 21