Red kuri squash soup is one of autumn's essential recipes. Valued for its velvety texture, delicately sweet taste reminiscent of chestnuts, and ease of preparation, it warms up chilly evenings while showcasing an exceptional seasonal vegetable. Rich in beta-carotene, fiber, and vitamins A and C, it is also a healthy and nourishing dish. Prep time Cooking time Total time Servings Difficulty 15 min 30 min 45 min 4-6 people ★☆☆☆☆ Easy 🍂 Red Kuri Squash, the star of autumn Red kuri squash is at its best from September to January, with a peak in flavor during the autumn. Smaller and sweeter than pumpkin, it develops a unique taste reminiscent of chestnuts. Its skin becomes tender when cooked and can be left on if well-washed, adding even more flavor and nutrients. Check out our vegetable cooking guide to master all squash cooking techniques. 🛒 Ingredients (4 to 6 people) 1 red kuri squash of about 1.2 kg 2 medium potatoes (to thicken the velouté) 1 large onion 2 garlic cloves 1 liter of vegetable or chicken stock 20 cl of heavy cream (or plant-based cream) 20 g of butter 1 tbsp of olive oil 1 pinch of nutmeg Salt, freshly ground pepper For garnish Roasted pumpkin seeds Chopped parsley or chives Homemade croutons A few drops of hazelnut oil (optional) 👨🍳 CuisinerTelUnChef Chef's Tip Choose a red kuri squash with firm skin, bright color, and no blemishes. There is no need to peel it if the squash is young and well-washed — the skin becomes meltingly tender when cooked and enhances the chestnut flavor. The potatoes serve as a natural binder for a velvety texture without excess cream. 🔪 Recommended Utensils Chef's knife — to cut the squash into cubes Cutting board — stable and secure surface Large Dutch oven or saucepan Immersion blender — for a perfectly smooth velouté Ladle for serving 👨🍳 Preparation Step 1 — Prepare the red kuri squash Wash the squash thoroughly. Cut it in half and remove the seeds with a spoon (save them for roasting!). Cut it into 3 cm cubes. The skin can be kept if the squash is well-washed. 👨🍳 CuisinerTelUnChef Chef's Tip To cut a red kuri squash easily, microwave it for 2 minutes to slightly soften the skin. Use a sharp chef's knife and a stable cutting board. Save the seeds — dry-roasted for 5 minutes, they make a perfect crunchy garnish. Step 2 — Prepare the vegetables Peel the potatoes and cut them into cubes. Finely chop the onion. Mince the garlic. Step 3 — Sauté the aromatics In a pot, melt the butter with the olive oil. Add the onion and sauté gently for 5 minutes over medium heat. Add the garlic and cook for 1 more minute. Step 4 — Cook the vegetables Add the squash cubes and potatoes. Pour in the stock — it should just cover the vegetables. Add the nutmeg, lightly salt, and pepper. Bring to a boil, then simmer for 25 to 30 minutes over low heat, until the vegetables are very tender. Step 5 — Blend Blend directly in the pot with an immersion blender for 2 to 3 minutes to obtain a perfectly smooth and velvety texture. Add the heavy cream, mix gently. Adjust seasoning. 👨🍳 CuisinerTelUnChef Chef's Tip Blend for a long time — it's the key to a silky velouté. If the soup is too thick, add a little hot stock. If it's too liquid, let it reduce for a few minutes over low heat. Add a knob of butter right before serving for an even silkier texture. See our creamy velouté guide for more texture tips. Step 6 — Serve Ladle the velouté into bowls. Sprinkle with roasted pumpkin seeds, add a few croutons, a drizzle of hazelnut oil, and chopped chives. Serve immediately. ⭐ Secrets to a successful red kuri squash velouté Well-ripened squash — firm skin, bright color, no blemishes Keep the skin on — it becomes tender and reinforces the chestnut flavor Potatoes as a binder — natural velvety texture without excess cream Good stock — homemade stock brings incomparable aromatic depth Blend well — 2-3 minutes for a perfectly smooth texture Prepare the day before — the flavors will develop even more 🔄 Gourmet Variations Coconut milk red kuri squash velouté Replace the cream with coconut milk and add 1 tsp of curry powder. Exotic and fragrant. Chestnut red kuri squash velouté Add 150 g of cooked chestnuts before blending. A perfect autumnal pairing. Roquefort red kuri squash velouté Incorporate a few pieces of Roquefort just before serving. The sweet-salty contrast is remarkable. Spicy version Add freshly grated ginger (using a zester), a pinch of cumin, or smoked paprika. Vegan version Replace butter with olive oil and the cream with coconut milk or plant-based cream. ❌ Errors to avoid ❌ Cooking over high heat — simmer gently to preserve flavors. ❌ Too much liquid — the stock should just cover the vegetables. ❌ Not blending enough — 2-3 minutes minimum for a smooth velouté. ❌ Forgetting to taste — adjust seasoning before serving. ❌ Squash too green or damaged — choose a well-ripened vegetable. ❌ Adding cream too early — incorporate it off the heat after blending. 🥗 Side dishes Grilled country bread — the classic accompaniment Warm goat cheese toasts — perfect sweet-salty pairing Homemade croutons — crunchy texture that contrasts with the velouté Autumn nut salad — lightness and crunch Quiche Lorraine 🍷 Wine pairings Chardonnay — roundness and creaminess that pair with the velouté Viognier — floral and fruity notes in harmony with the sweetness of the squash Alsatian Pinot Gris — perfect autumnal pairing Côtes-du-Rhône white — Mediterranean and aromatic Crémant d'Alsace — for a festive starter 🌡️ Storage and reheating Fridge — 3 to 4 days in an airtight container Freezer — up to 3 months (add cream when reheating) Reheating — over low heat while stirring, add a little stock if necessary Tip — prepare the day before, the flavors will be even more developed 🥗 Nutritional values (per serving) Nutrient Quantity Calories ≈ 240 kcal Protein 5 g Fat 14 g Carbohydrates 24 g Fiber 5 g ❓ Frequently Asked Questions Should you peel the red kuri squash? No. If the squash is young and well-washed, its skin becomes tender when cooked and can be eaten. It even reinforces the chestnut taste. What is the difference between red kuri squash and pumpkin? Red kuri squash is smaller, sweeter, and develops a taste reminiscent of chestnuts. Pumpkin is milder and more watery. Can you freeze red kuri squash soup? Yes, it freezes very well for about 3 months. Preferably add the cream when reheating for a better texture. How to thicken a soup that is too liquid? Add an extra cooked potato or let it reduce for a few minutes over low heat. Which toppings to add? Roasted pumpkin seeds, crushed nuts, chestnuts, homemade croutons, crumbled blue cheese, a drizzle of hazelnut oil, or fresh chives. What is the best season to cook red kuri squash? Red kuri squash is at its best from September to January, with a peak in flavor during the autumn. 🔗 Related recipes and guides 🍄 Complete guide to mushrooms 🥣 Soups and potages guide ♻️ Ideas for using leftovers 🛒 CuisinerTelUnChef utensils to perfect your Red Kuri Squash Velouté Our kitchen knives — for easily cutting the squash Our cutting boards — stable and secure surface Our zesters — for grating fresh ginger in the spicy variations Our mandolines — for slicing side vegetables