Sous Vide Red Kuri Squash Soup Recipe

Red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Cooking it with sous vide makes it an easy process with very little cleanup at the end.

Sous vide red kuri squash soup over

Since you will be pureeing the squash you want to make sure it's nice and soft. I often cook it until it is relatively easy to squeeze through the bag. You can serve this by itself, as the first course of a big meal, or with some hearty bread.

Note: You can learn more about sous vide vegetables from my How to Sous Vide Winter Squash article or view all my Sous Vide Vegetables articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Red Kuri Squash Soup Recipe

  • Published: June 19, 2019
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 183°F (83.9°C) for 1 to 4 hours
  • Serves: 4

Ingredients for Red Kuri Squash Soup

Sous vide red kuri squash soup raw
  • For the Red Kuri Squash

  • 1 medium red kuri squash, about 2 pounds (900g)
  • 2 cloves garlic, coarsely chopped
  • 1 shallot, coarsely chopped
  • 1 tablespoon olive oil or butter
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 tablespoon brown sugar, optional
  • 2/3 cup vegetable broth or chicken stock
  • 2 tablespoons white wine vinegar
  • To Assemble

  • 1/4 cup pecan halves
  • 1 shallot, thinly sliced
  • 1 lime
  • Fresh basil leaves

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Cooking Instructions for Red Kuri Squash Soup

For the Red Kuri Squash

Preheat a water bath to 183°F (83.9°C).

Peel the red kuri squash then cut in half and remove the seeds. Cut the flesh into 1/2" chunks (13mm). You should have about 2 cups.

Place the cubed squash into one or two sous vide bags, making sure it is in a single layer. Add the garlic, shallot, olive oil, cloves, allspice, and brown sugar to the sous vide bag. Seal the bag and cook for at least an hour, but preferably 2 to 3.

Sous vide red kuri squash soup bagged

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Once cooked, remove the squash from the sous vide bag and place in a blender or food processor. Add the vegetable broth and white wine vinegar then blend until fully pureed. Salt and pepper to taste.

To Assemble

Place the pecan halves in a pan without oil and cook over medium heat until lightly browned, stirring often. Remove the pecans from the heat and set aside.

Heat some olive oil in a pan over medium heat. Add the sliced shallots and cook until they turn translucent and just start to brown. Remove from the heat and set aside.

Place a ladle or two of the soup into a bowl then top with some pecans and shallots. Zest some lime over the top and add a basil leaf or two then serve.

Sous vide red kuri squash soup over

Nutritional Information for Red Kuri Squash Soup

  • Calories: 122
  • Fat: 8g
  • Protein: 2g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sugar: 4g
  • Cholesterol: 8mg

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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