Red kuri squash soup

It’s soup season! The weather is getting a bit cooler (even though in southern France it’s still quite warm). Autumn is a great season with its’ crisp cool weather and colorful landscapes. It’s of course pumpkin, squash and apple season. Halloween is coming up and of course Thanksgiving! Today’s recipe is one of our weekly classics: red kuri squash soup. It’s so simple and quite fast to make, so try it out!

Serves 2-4 people


  • 1 large red kuri squash (organic)
  • 1 teaspoon of curcuma
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1-2 cloves of garlic
  • Salt
  • Black pepper
  • Parsley
  • Water
  • Olive oil

Dice the red kuri squash into even cubes. At medium heat add the squash along with the spices and a cup of water. Cover and stir occasionally. When the squash is cooked (about 20 minutes later) add the chopped garlic and parsley to the squash off heat. Then mix in a food processor or a blender with olive oil (add water if the soup isn’t liquid enough).

Why this is good for me:
This is a simple but very nourishing soup with a lot of antioxidants, plus it’s colorful and has an amazing texture!

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Eating Whole

A vegan & allergy-friendly lifestyle.


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a culinary journey beginning and ending at the kitchen table

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