Creamy Red Kuri Squash Soup with Cinnamon 7 Comments

Dec 1, 2009

There is a small farmer’s market snuggled between San Francisco’s City Hall and
Davies Symphony Hall. Turn of the century buildings make a stunning backdrop for the rustic tents full of freshly picked fruits, vegetables and flowers.

It’s at this farmer’s market that I discovered Kuri. No, it’s not a typo, and no it’s not an Indian curry. Kuri is a vegetable and is part of the squash family. Kuri is burnt orange in color, has less ridges than a regular pumpkin and is nuttier and meatier in flavor than regular squash.

I’ve had my Kuri squash sitting at my kitchen table for about a month, afraid to cook with it, that is until I received Louisa Shafia’s new cookbook Lucid Food: Cooking for an Eco -Conscious Life. Louisa focuses on seasonal and organic cooking. By dividing her cookbook in seasons, she makes it very easy to find recipes for each season and showcases lesser known vegetables and fruits—which tend to be more affordable since they are less popular. Here is where I discovered her creamy kuri squash soup recipe.

Louisa’s recipe combines apple, cinnamon and caramelized onion as the key flavor ingredients which creates a soup that is lightly sweet but compliments the delicate and mellow flavor of the Kuri. You won’t be disappointed by this strange squash!

And, if you are looking for a new cookbook for yourself—or for a holiday gift—I highly recommend Lucid Food. There are dozens of other recipes I can’t wait to try!!

Creamy Red Kuri Squash Soup with Cinnamon (Image 2)
Creamy Red Kuri Squash Soup with Cinnamon (Image 3)


4 heaping cups coarsely diced kuri squash seeds and skin removed (buy a 2 -3 pound kuri squash)
1 quart vegetable stock
3 tablespoons olive oil
1 medium yellow onion, sliced
1 sweet apple, cored and sliced
1 teaspoon ground cinnamon
Pinch of cayenne pepper
1-2 teaspoons salt
½ teaspoon freshly ground pepper



Prep Time

25 minutes

Cook Time

45 minutes


Place the squash in a soup pot with the stock and a dash of salt and bring to a boil on medium high heat. Simmer, covered, until tender, about 15 minutes.

Drain the squash, reserving all the stock.

Using the same pot, over high heat add 2 tablespoons of the olive oil. Add onion and saute until it begins to brown, about 10-15 minutes.

Add the apple, cinnamon, cayenne, and a dash of salt and saute until the apples are soft and lightly browned, about 5-8 minutes.

In batches, if necessary, combine the squash, onion, apple, and stock in a blender. Puree until smooth, adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick.

Taste and season with salt. Serve hot with a few grinds of black pepper.


Lucid Food: Cooking for an Eco -Conscious Life

Filed Under

Soup and Vegetarian Recipes

Spices Used

Cinnamon and Cayenne Pepper

Other Ingredients Used

Kuri Squash


I love that farmers market, but I've never tried kuri. Will keep an eye out for it when I hit up the Berkeley market today.

Stephanie - Wasabimon, over 4 years ago

Ursula, I'm so glad you enjoyed the Kuri Squash Soup recipe! It's an old faithful that I come back to every time the weather gets cold, especially because it's so danged easy. I look forward to experimenting with some of your beautiful spice combinations very soon! Louisa

Louisa Shafia, over 4 years ago

This is among my favorites of the blogs I've recently discovered- your recipes are mouthwatering and interesting, cant wait to try them out

tanvi @ now craving, over 4 years ago

Question really.. how do you skin the squash? I've only seen recipes for baking the broken pieces of the squash in a pan of water, until tender then spoon out the meat.

—kat, over 3 years ago

Hi Kat,
I used a thin knife and peeled the kuri squash that way. I halved and quartered it, so it made it easier to peel.

—Ursula, over 3 years ago

I so wanted to like this recipe but the soup ended up tasting flat. Unfortunately, it tastes more like baby food than a flavorful soup.

—naan, over 3 years ago

I had all the ingredients on hand so I made it, except I used chicken broth. It was extremely flat tasting so I added more cayenne, plus ginger, cardomom, allspice, nutmeg, and Vegesal to give it some flavor.

—Eileen, over 3 years ago

Add a Comment

: (optional)
:View information about this field