Asian Flavor for Creamy Red Kuri Squash Soup
This creamy plant-based soup combines sweet Red Kuri squash with salty miso paste. Subtle spicy heat comes from fresh ginger. It has the perfect balance of Asian flavors. Plus, fun garnishes like sliced scallions and black sesame seeds add an elegant touch. It’s the perfect soup for a chilly fall night. Or, make a bowl when you’re feeling under the weather.
Red Kuri Squash: Pumpkin meets Butternut
There is a huge selection of fall squash available in most groceries and farmers markets. While we’re most familiar with Butternut, Acorn, and Spaghetti, other varieties offer different flavors and textures.
This red Kuri squash is the perfect fall squash for trying something new. Like butternut, it has a sweet flavor and firm texture. However, it’s easier to peel than butternut. It looks like
Chef Katie’s Healthy Cooking Tips for Asian Red Kuri Squash Creamy Miso Soup:
Freezer-Friendly: This soup is incredibly freezer-friendly. Make a big batch and freeze extras for future meals.
Fall Squash Varieties: Use any varieties of fall squash for this recipe. Butternut squash, pumpkin, and Sweet Dumpling are some of my favorite. You need about a 3 pound squash for this recipe.
Halloween Fun! For a festive Orange and Black theme, make this soup on Halloween. Garnish with black sesame seeds, wakame seaweed, or shredded nori. Enjoy with Spicy Seaweed Salad for a wormy-looking side.
Chef’s Plant-Based Tip: Red Kuri Squash is available at most markets and grocers in the fall. It is very hard, but easy to peel and holds up well in dishes like this oil-free curry. You can also substitute with Butternut squash or Delicata 
Fall Squash Varieties: Use any varieties of fall squash for this recipe. Red Kuri squash, pumpkin, and Sweet Dumpling are some of my favorite. You need about a 2 to 2 ½ pound squash for this recipe. 
Use a vegetable peeler to remove the thin red peel from Red Kuri Squash 
Red kuri squash can be cut into chunks. Use it like you would butternut squash. Add the chunks to stews and curry. Or roast them and puree for a creamy soup. 
Red kuri squash, sweet potato, ginger, garlic, and scallions create the base for this hearty soup 
Combine the miso paste with the roasted squash mixture. 
Puree the soup until creamy, adding hot water as needed. You want a smooth, pourable consistency
You’ll love this Asian Red Kuri Squash Creamy Miso Soup. It is:
- Full of Asian, Umami Flavor
- Has Warming Ginger Spice
- Creamy and Satisfying
- Easy to Make
- Perfect when You’re Sick
- Freezer-Friendly
Asian Red Kuri Squash Creamy Miso Soup
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- Medium
- Servings: 6
- Ready In: 90 minutes
- Yield: about 12 cups
Enjoy!
Asian Red Kuri Squash Creamy Miso Soup
Ingredients
For the Asian Red Kuri Squash Creamy Miso Soup:
- 2 pounds Red Kuri Squash peeled, seeded, and cut into large pieces
- 1 sweet potato peeled and cut into large pieces
- 2 scallions green and white parts separated, sliced
- 4 cloves garlic peeled
- 1 inch ginger peeled and sliced
- 3 tbsp yellow or white miso paste
- 6 cups water
To Garnish:
- 16-ounce firm tofu drained and cut into small, bite-sized pieces
- 2 tsp black sesame seeds
Instructions
To roast the Asian Red Kuri Squash Soup base:
- Preheat your oven to 425F. In a small baking pan, combine the Red Kuri Squash, sweet potato, white parts of the scallion, garlic, and ginger. Add 2 cups of water, enough to cover all of the vegetables. Cover the pan and roast for about 75 minutes, until the squash is completely tender.
To roast the Tofu:
- Place the tofu on a baking sheet lined with parchment or a nonstick baking mat. Bake at the same time the squash is roasting. Because the oven temperature is higher (425F), stir the tofu more frequently, every 10-12 minutes. Remove the tofu when it is brown around the edges.
To puree and finish the Asian Red Kuri Squash Creamy Miso Soup:
- In a blender, combine the roasted squash mixture from the pan with the miso paste. Add the water from the pan. Add 2 more cups of hot water. Puree until smooth. You want a pourable consistency. Add more hot water, as needed, to reach this. You may add another 2 cups. If this is too much for your blender, work in batches.
- Pour the soup into bowls. Garnish with the roasted tofu, sliced green parts of the scallions, and black sesame seeds. Enjoy!
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 165 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 438 mg | 18 % |
| Potassium 205 mg | 6 % |
| Total Carbohydrate 27 g | 9 % |
| Dietary Fiber 4 g | 18 % |
| Sugars 18 g | |
| Protein 9 g | 18 % |
| Vitamin A | 166 % |
| Vitamin C | 32 % |
| Calcium | 39 % |
| Iron | 19 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Terrasoul Superfoods Organic Black Sesame Seeds
- Emerald Cove Silver Grade Wakame (Dried Seaweed)
- Grow
‘n Serve Microgreen Kit – Attractive Table Centerpiece Planter Tray
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