(Last Updated On: November 25, 2018)

Red Kuri Squash has been a staple in our kitchen in fall, rivaling our beloved Kabocha squash. Checking out new squash varieties has become a fun part of our fall cooking experience. I picked up the Red Kuri out of interest, made a soup with it and was blown away but it’s nutty and deep flavors. We’ve become partial to both Red Kuri and Kabocha squashes for their rich, thick and more hearty consistencies over other squashes, such as Delicata and Butternut.

We’ve made this soup as our holiday main and our friends and families have gobbled it up before even touching their traditional non-vegan options! It’s to make and easy to double if you want to freeze some for later.

If you make it, we’d love you to tag us @movingmangoes and let us know in the comments below what you thought!

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Roasted Red Kuri Squash and Sage Soup
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
  • 1 red kuri squash
  • 2 tsp vegetable oil
  • 1 yellow or white onion
  • 4 cloves garlic
  • 2 cups vegetable broth
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 4 sage leaves
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
  • 1 red kuri squash
  • 2 tsp vegetable oil
  • 1 yellow or white onion
  • 4 cloves garlic
  • 2 cups vegetable broth
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 4 sage leaves
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat the oven to 425. Cut the squash in half and scoop out the seeds. Then, cut the squash into moon shapes and put it on a lined baking tray (you might need two). Once the oven is heated up, put the squash in and roast it until tender, about 20-30 minutes.
  2. Once the squash is done, remove it from the oven, let it cool a bit and remove the outer peel. Set aside.
  3. Chop the onion and the garlic. Heat a large soup pot on medium. Once heated, add the onion and cook for 3-4 minutes, stirring often. Add the garlic. Once the onion is cooked through/ starting to brown, add the squash. Stir well with the garlic and onion.
  4. Add the veggie broth and water to the soup pot. You want the broth to be about an inch above the squash. (You may need to add more later depending on how thick or thin you want the soup). Add the salt and pepper, stir well and bring to a boil.
  5. Once boiling, turn down to a simmer and cook for 15 minutes. Then, add the sage and cook for another 5 minutes.
  6. Blend the soup in a blender, or with an immersion blender. Check for taste and add more salt or pepper if needed. It's ready to serve! Serve in bowls and top with a little shredded coconut and cracked pepper if desired. Enjoy!

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