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Spicy Red Kuri Squash Soup

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This Roasted Red Kuri Squash Soup combines oven-roasted vegetables with gochujang paste for an umami-rich, spicy, and creamy bowl. Made in under an hour, it's the perfect medley of Korean and fall flavors.
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It’s definitely getting colder outside and cozier inside which means that soup season is in full tilt over here; and really, you can never have too many soup recipes in the stash right?

But not just any soup—today I’m sharing with you a really unique flavor pallet that weaves together a range of flavors, spices, and textures. Meet the Spicy Red Kuri Squash Soup, a mouthwatering fusion of Korean and autumn tastes. The ingredients might not be familiar to you now but I promise the flavor will be something that tastes familiar and comforting; which is exactly what we all want at this time of year!

The luscious creaminess of Red Kuri squash and the natural sweetness that emerges from roasting are perfectly countered by the intricate layers of heat and umami that gochujang brings.

Beyond its flavor, the beauty of this soup lies in its simplicity—all the primary ingredients are roasted together on a single sheet pan. This not only eases the cooking process but also brings out the most intricate flavors from each element. So put on your coziest sweater, and let’s warm up with this roasted soup!

The ingredients you’ll need for this Spicy Red Kuri Squash Soup

  • red kuri squash or butternut squash
  • red bell peppers
  • roma tomatoes
  • garlic bulb
  • gluten-free gochujang paste
  • creamy natural peanut butter
  • full-fat coconut milk
  • coconut aminos

To Serve Ingredients

  • pumpkin seeds
  • plain, unsweetened coconut yogurt

Why Red Kuri Squash?

Red kuri squash is a culinary gem in the squash family. Not only is it incredibly rich in flavor, but it’s also creamy and less fibrous than other squash varieties. The skin is thin enough to consume, which means less work and more flavor. If you haven’t tried it yet, now is the time. Roasting this delicious squash really takes things to another level. I LOVE roasting. The flavors of the red kuri squash, red peppers, roma tomatoes, and garlic really are amplified by the oven and it’s a really wonderful way to experience all of their individual flavors. The caramelization process enhances the sweetness of the squash and tomatoes, creating a layered taste experience!

My Secret Ingredient: Gochujang

Gochujang is more than just a chili paste. It’s a balance of sweet, savory, and spicy flavors that can instantly elevate any dish. Here, it works in perfect harmony with our roasted vegetables to bring a touch of Korea into our soup.

How to Serve

This soup works great as a main course or a side dish. The creamy, spicy profile makes it an ideal partner for a slice of rustic bread or a side of quinoa. Add a dollop of unsweetened coconut yogurt for an extra layer of complexity.

Storage and Meal Prep

This soup is also excellent for meal prep. It freezes well and can be stored in an airtight container for up to a month. Just thaw and reheat, and you have a comforting meal ready to go.

And there you have it—a Spicy Red Kuri Squash Soup that defies the ordinary and elevates your meal to an extraordinary experience. Every spoonful is a journey through flavors that range from the sweet creaminess of the Red Kuri squash to the depth and complexity that the gochujang offers. Not only does it warm your belly, but it also lights up your taste buds in a way that few dishes can. We’ve ventured beyond the traditional boundaries of soup and embraced a recipe that’s both simple to make and deeply satisfying to eat.

If you’ve been seeking a fresh take on a timeless comfort dish, look no further. This soup promises to become a staple in your autumn repertoire, a treat that you’ll look forward to year after year.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Spicy Red Kuri Squash Soup

5 from 2 votes
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Prepare to embark on a culinary adventure with our Roasted Red Kuri Squash Soup infused with the captivating flavors of gochujang, all meticulously roasted on a single sheet pan. This soup is a fusion of deep umami, warmth, and robust richness, creating a symphony of tastes that will tantalize your taste buds.
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Dinner, lunch, Main Course, Soup

Equipment

  • high speed blender, sheet pan, oven

Ingredients
  

  • 1 medium red kuri squash or butternut squash, cut into pieces (should yield about 3 cups)
  • 2 red bell peppers, seeds and stems removed, quartered
  • 4 roma tomatoes, halved
  • 1 bulb garlic, top sliced off
  • salt and pepper
  • 3 tbsp gluten free gochujang paste
  • 2 tbsp creamy natural peanut butter
  • 15 oz can full fat coconut milk
  • 1 tbsp coconut aminos
  • 2 cups water
To Serve Ingredients
  • pumpkin seeds
  • plain unsweetened coconut yogurt

Method
 

  1. Preheat oven to 425 degrees and line a large metal baking sheet with parchment paper. Spread the squash, peppers, tomatoes (cut side up) and garlic bulb on the baking sheet. Drizzle with olive oil if desired, and generously sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes.
  2. Remove from the oven and let cool for about 5 minutes. Transfer the roasted veggies to a high speed blender and add the gochujang paste, peanut butter, coconut milk, coconut aminos, and water. Puree until silky smooth and creamy. Season to taste and add more water if desired to thin. Pour into serving bowls and drizzle with yogurt. Top with pumpkin seeds and enjoy!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!
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4 Responses

    1. Hi Rose, it absolutely will work with low fat coconut milk, your consistency may be a little thinner but you would potentially try thickening it up with cornstarch or something simliar. I hope you enjoy 🙂

      Reply

  2. 5 stars
    I added shredded jackfruit and served it as a curry with rice instead of a soup. It was delicious.

    Reply
5 from 2 votes (1 rating without comment)

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