Description
This plant-based, gluten-free creamy soup stars the stunning winter squash called red kuri, paired with vibrant ginger, garlic, turmeric, and mushrooms and garnished with pomegranate arils and walnuts.
Ingredients
Scale
Red Kuri Squash:
- 1 small red kuri squash (about 1 ½ pounds; yields about 2 cups cooked, soft squash)
- 1 teaspoon extra virgin olive oil
- Salt and black pepper (as desired, optional)
- Water
Soup:
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced (or ¼ red onion, diced)
- 1 stalk celery, diced
- 1 cup diced mushrooms
- 2 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 1-inch piece fresh turmeric, grated (or substitute 1 teaspoon ground turmeric)
- ¼ teaspoon black pepper
- 1 cup vegetable broth
- ½ cup plant-based milk, plain, unsweetened
Garnish:
- ¼ cup pomegranate arils
- ¼ cup chopped walnuts
- Drizzle extra virgin olive oil
Instructions
- Preheat oven to 375 F.
- 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; drizzle with 1 teaspoon olive oil and season with 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 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.
- Remove from heat and 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 hazelnuts, and a drizzle of olive oil.
- Makes 4 servings
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 4 g
- Sodium: 258 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g