Pear & Red Kuri Squash Soup
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Cuisine California, Farm to Table, Vegan
Servings 6 servings
Calories 191 kcal
- 3 cups small red kuri squash about 1 average sized squash, roasted, seeded and cut up
- 1 stalk celery chopped
- 1 carrot carrot chopped
- 1 medium (2-1/2" dia) onion diced
- 1 1 fruit 3-3/8" high x 3" diameter Asian pear seeded and cut into 1-inch pieces
- 2 tsp. fresh ginger or 1 tsp. dried
- 1/2 tsp. Chinese 5 spice
- 3 quarts vegetable broth
- 1 1/2 cups coconut milk full fat (about 1 can)
- 1 tsp. sea salt to taste
- 1 tsp. black pepper to taste
- 1 cup baby arugula
In a medium soup pot, combine the squash, celery, carrot, onion, ginger, 5 spice, and vegetable broth. Place the pot on the stove and bring to a boil. Reduce to a rolling simmer, and let it simmer for about 20 minutes. Add the pear, and simmer for about 10 more minutes.
Transfer the soup to a high-speed blender and blend until it is pureed into a velvety texture. Be careful not to create combustion in the blender. Start on a very low speed then increase speed gradually. You can also puree using an emersion blender.
Return to the pot and add the coconut milk. Taste for salt and pepper. Warm it back up if needed, but don’t boil the soup or continue cooking it any further. Cover and let sit for about 15 minutes. Serve in individual bows with a sprinkle of fresh ground nutmeg or fennel pollen, and sprigs of arugula.
Nutrition Facts
Pear & Red Kuri Squash Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 191kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 1013mgPotassium: 549mgFiber: 4gSugar: 9gVitamin A: 2300IUVitamin C: 30.5mgCalcium: 120mgIron: 2mg
Keyword coconut milk, fennel pollen, pear soup, red kuru squash, vegan