Gingered Red Kuri Squash Soup with Pomegranates (Vegan)
Celebrate the flavors of fall and winter with this Gingered Red Kuri Squash Soup with Pomegranates. Featuring the rich, naturally sweet flavor of red kuri squash paired with warming ginger and bright, juicy pomegranate seeds, this seasonal soup brings beautiful color and delicious flavor to your table. It’s a lovely way to enjoy winter squash in a wholesome, plant-based meal, whether you’re serving it for a cozy weeknight dinner, a holiday gathering, or a comforting lunch on a chilly day. If you love easy vegan soup recipes that highlight seasonal produce, this squash soup is a delicious addition to your recipe collection. If you have ever seen a bright red kuri squash (see below), and weren’t quite sure what to do with it, here you go! This creamy soup is the best way to really let those amazing flavors shine through! Just a simple addition of ginger, turmeric, and garlic, along with shallots and mushrooms, brings the best out of this completely plant-based (vegan), gluten-free, rich, creamy squash soup. Garnish the soup with sweet, crunchy pomegranates and walnuts before serving. If you can’t find a red kuri squash, feel free to substitute any type of winter squash you prefer in this recipe. Just pair this soup with a wholesome sandwich, such as my Vegan BLTA, or a hearty salad, such as my Kale Mandarin Quinoa Salad, and you’ll have a memorable, nutritious meal. Or turn to this recipe when you’re making a special dinner or holiday meal, as it’s simply stunning as your first course.
Red kuri squash has a trademark bright orange-red color, with bumpy skin and bright orange flesh.
What is Red Kuri Squash?
Red kuri squash (named after the Japanese word for chestnut) is a small tear-drop shaped winter squash variety (Cucurbita maxima), that features skin that ranges from bright red-orange to golden-yellow. The flesh is a rich golden-yellow hue. Like all winter squash, it is a powerhouse of nutrition, containing fiber, slow-digesting carbs, and carotenoids that promote heart health and reduce inflammation.
Warm up with this simple gingered red kuri squash soup topped with pomegranates. This flavorful vegan winter squash soup is perfect for cozy fall and winter meals.
Ingredients
Scale
Red Kuri Squash:
1 small red kuri squash (about 1 ½ pounds; yields about 2 cups cooked, soft squash)
Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 4 per each half).
Place squash, peel facing down and flesh facing up, in a baking dish with a ½-inch of water on the bottom; season squash evenly with 1 teaspoon olive oil and salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. Remove from oven and cool slightly.
While squash is roasting, heat 1 tablespoon olive oil in a heavy pot. Sauté shallots, celery, mushrooms, garlic, ginger, and turmeric for 4 minutes. Add black pepper and vegetable broth and simmer for 8 minutes.
When squash is tender, spoon out flesh in chunks and place in the pot with soup mixture.
Stir plant-based milk into pot with soup mixture, and heat an additional 3-4 minutes, until mixture is heated through and bubbling.
Turn off heat and blend using an immersion blender (or transfer to a large blender; do not overfill blender to avoid spilling), processing until smooth and creamy (about 3-4 minutes).
Serve in 4 individual soup bowls (about 1 cup per serving).
Garnish with pomegranate arils, chopped walnuts, and a drizzle of olive oil.
