This Red Kuri Squash Soup is a comforting dish featuring roasted squash, sautéed onions, and apples, combined with aromatic spices and finished with a drizzle of olive oil and toasted pumpkin seeds.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Yellow Onion | 2/5 | |
Apples | 4/5 | small |
Red Kuri Squash | 1 3/5 | |
Cumin Seeds | 1/5 tsp | |
Ground Coriander | 1/5 tsp | |
Caraway Seeds | 1/5 tsp | |
Smoked Paprika | 2/5 tsp | |
Salt | 1 3/5 tsp | |
Olive Oil | 1 3/5 tbsp | more for drizzling |
Chicken Stock | 4 cup | or vegetable stock |
Apple Cider Vinegar | 2/5 tsp | |
Pumpkin Seeds | 1/5 cup | toasted |
Aleppo Chile Flake | 2/5 tsp |
PREPARATION
Roast the squash.
Preheat the oven to 375 °F (190 °C). Cut each squash in half. Scoop out the seeds. Lay parchment paper down on a sheet tray. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place in the hot oven and roast until soft, about 25 minutes.
Cook the onions and apples.
Chop the onion and apple into small chunks. No need to peel the apple. Heat 2 TB of olive oil in a soup pot and add the onion. Cook until golden, 5 minutes. Add the apple and continue cooking, 3 minutes. Add the spices and salt, stir to combine, cook 2 minutes.
When the squash is done, scoop the flesh away from the skin.
This can be done using a spoon. Sometimes, it is easiest to use your hands to peel the skin from the squash. Discard the skin. Add the squash to the pot with the apples, onions and spices. Stir well and cook 2 minutes. Add the stock, stir to combine and bring to a simmer. Cook 5 minutes to meld all of the flavors.
Remove from the heat.
Using a stick blender or a regular blender, puree until smooth. Taste for salt and add more if necessary. Add the splash of apple cider vinegar. Reheat if necessary before serving.
Ladle the soup into the bowls.
Top with pumpkin seeds, a sprinkle of chile flake and a drizzle of olive oil. Serve up!