Make creamy red kuri squash soup with crispy bacon and toasted almonds. The squash’s naturally sweet, nutty flavour creates a comforting cold-weather starter.
Scale This Recipe
Servings
Ingredients
Units
2 teaspoons
, — extra virgin
8 cups
vegetable
3 pounds
Kuri/kabocha squash, — cut horizontally in half, seeded
1 medium
onion, — finely sliced
6 slices
double smoked , — cut into lardons
0.25 cup
slivered almonds, — toasted
Salt and pepper, — to taste
Instructions
1
Preheat oven to 175ºC / 350ºF.
2
Prepare the squash: Cut it in half and spoon out the seeds. Cut each half into 5 or 6 large pieces and place on a baking sheet. Brush with the olive oil and with salt and pepper. Bake in pre-heated oven for about 45 minutes to 1 hour or until soft. Remove from the oven and let cool enough to handle. Place the almonds on a cookie sheet and toast them in the oven for a few minutes, or until golden.
3
Cook the soup: When the squash is nearly done, sauté the bacon until crispy. Then, remove bacon with slotted spoon and reserve. Drain off and discard the fat except for about 2 teaspoons. Return the pot to medium heat and cook the onion for about 5 minutes, without browning. Add the vegetable stock, bring to a boil and let . Scoop the squash out of its skin and add to the soup pot. Stir the chunky mixture to combine ingredients and let simmer a few minutes, adding more stock if needed. Taste and season with salt and pepper.
4
Finish and serve the soup: Using an immersion hand-blender, blend until smooth and creamy. Reheat the bacon in the microwave. Serve in warm soup bowl. Garnish with teaspoon of in the middle (optional), and sprinkle the lardons and sliver almonds on top.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
