Red Kuri Squash Soup
This Red Kuri Squash Soup with Crispy Bacon and Slivered Almonds is a rich, creamy, and comforting soup perfect for the colder months. The naturally sweet, nutty flavor of the Japanese Red Kuri (or Kabocha) squash pairs beautifully with the savory, crispy bacon and crunchy toasted almonds. A splash of vegetable stock adds depth to the soup, which is then blended until smooth and velvety. Garnished with crispy bacon lardons and slivered almonds, this dish offers a perfect balance of flavors and textures. Optional crème fraîche adds a creamy finish, making this soup a delightful and hearty meal.
Servings: 8
Calories: 275kcal
Ingredients
- 2 teaspoons olive oil, extra virgin
- 8 cups vegetable stock
- 3 pounds Kuri/kabocha squash, cut horizontally in half, seeded
- 1 medium onion, finely sliced
- 6 slices double smoked bacon, cut into lardons
- 0.25 cup slivered almonds, toasted
- Salt and pepper, to taste
Instructions
- Preheat oven to 175ºC / 350ºF.
- 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 season 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.
- 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 simmer. 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.
- 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 crème fraîche in the middle (optional), and sprinkle the lardons and sliver almonds on top.