Roasted Red Kuri Squash Soup
on Nov 25, 2024
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This Roasted Red Kuri Squash Soup with raclette cheese fondue is savory, cheesy and has that beautiful hint of sweetness that makes it the perfect fall or winter soup to dig into. It’s a warm and cozy mix of a bowl of soup and cheesy fondue in one dish. The roasted squash and aromatics are blended and tossed with a cheese fondue, giving this meal the best of both worlds.
If you love fall soups, you may also want to try some of our favorites like Roasted Pumpkin Soup with Pesto and Roasted Butternut Squash Soup.
Why You’ll Love This Recipe
This squash soup is a fun take on a classic fondue and a roasted squash soup. It combines the two to make this a delicious soup that can double as fondue paired with vegetables and bread cubes alongside fondue sticks.
- Easy: You’ll just need about 15 minutes of hands-on kitchen time for prep.
- Fall favorite: It’s packed with the goodness of roasted Kuri squash, which is a seasonal type of Winter squash. It has dark orange skin, with vibrant orange flesh. It is sweet like a butternut squash but also has a depth of flavor like a pumpkin.
- Comforting: The cheesy, savory flavors, teamed up with the roasted squash soup make it hearty and comforting.
- Crowd pleaser: With a delicious twist to your classic fondue, this one’s sure to be a total hit with everyone at the next get-together you’re hosting- pair them with some bread cubes and fondue sticks for dipping!
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Kuri Squash: It’s also called Hokkaido Pumpkin and has a mildly sweet, earthy, and nutty flavor. This one’s the hero ingredient, so make sure you choose one that’s fresh, firm to touch, unblemished, and without any soft spots on its surface.
Aromatics: We used fresh shallots and garlic to add that savory flavor to the roasted squash soup.
Broth: You can use either chicken broth or vegetable broth. We love using our homemade vegetable broth!
Cheese Fondue: For the fondue mixture, we used Raclette cheese that we’ve shredded, NA beer, sherry vinegar, and all-purpose flour. By tossing the flour with the shredded cheese ahead of time, and letting it come to room temperature before making your fondue, it allows for the cheese sauce to melt beautifully with the NA beer.
Seasonings and Olive Oil: We used a mix of Kosher salt and freshly ground black pepper to season the squash, with extra-virgin olive oil as our base to roast the squash.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Make it cheesy: If you want to make this soup a little more cheesy, feel free to adjust with more cheese and make this more of a squash-fondue dip over a soup.
- Raclette Substitutions: If you don’t have access to raclette cheese, you can use gruyere cheese, fontina, or Emmental. Just be sure to buy a block to shred yourself rather than pre-shredded.
- Squash swap: Don’t have Kuri squash? Use any other kind of squash you have at hand- Kabocha squash, delicata squash, butternut squash, Acorn squash, or even just some pumpkin.
- If your leftover Kuri squash soup has hardened, you can reheat it with some extra NA beer or milk or even just a splash of broth until it gets back to the right consistency you want.
- Flavor bump: Feel free to add other seasonings of your choice. Mixed herbs, cayenne pepper, curry powder, and red pepper flakes are all great choices.
How to Make Roasted Red Kuri Squash Soup
Step 1: Preheat your oven to 400°. Place the halved kuri squash, shallots, and garlic on a baking sheet lined with parchment paper or baking tray. Drizzle with olive oil and season with salt and pepper.
Step 2: Roast for 40 to 50 minutes, until the squash is fork-tender. Remove from the oven and let cool. When cool enough to handle, scoop out the flesh of the squash, and add it to a blender with the shallots. Squeeze out the garlic cloves. Add in the broth and blend until smooth. Set aside.
Step 3: In a small bowl, toss your shredded raclette cheese with flour until fully coated. Let this come to room temperature, it will melt easier this way, and result in a less-clumpy finish.
Step 4: Heat a medium pot over medium heat and add in the beer. Allow the beer to gently simmer and reduce slightly, you should see bubbles forming from the beer. Gradually add in your cheese mixture in batches. Finish with a dash of sherry vinegar and a crank of black pepper.
Step 5: Remove about 2 tablespoons of the fondue and set aside. Add in your squash base, and toss to combine with the fondue. To serve, pour the soup in bowls, finishing with a drizzling of your reserved fondue, and a crack of black pepper. Serve with bread cubes alongside.
Serving Recommendations
Looking for some ideas to serve this cheesy roasted squash soup? We have you covered!
- Sides: Keep it simple and pair the soup with some toasted bread cubes or try our Easy Homemade Focaccia Bread or Garlic Bread Grilled Cheese. You can also try other vegetable side dishes like Lemon Haricot Verts with Crispy Shallots or Cheesy Prosciutto Wrapped Asparagus.
- Dinner: To turn this cheesy soup into dinner, consider serving alongside Garlic Herb Roasted Chicken, or Tandoori Roasted Chicken and Potatoes.
Roasted Red Kuri Squash Soup FAQs
Let the leftover soup cool down completely, and then transfer it to an airtight container and refrigerate it for up to 3 days.
To reheat the soup, transfer it to a pot over medium heat with just a splash of water or broth and stir continuously for a few minutes, until it is nice and warm again.
Yes, you can! Swap the all-purpose flour for arrowroot powder or cornflour to thicken the soup.
You can! If you can’t find Raclette cheese, feel free to use Fontina, Emmental, or Gruyere cheese instead.
Also called orange Hokkaido Pumpkin, kuri squash has a mildly sweet, earthy, and nutty flavor. When roasted, you can eat the peel of the squash.
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Roasted Red Kuri Squash Soup
Equipment
Ingredients
- 2 pounds kuri squash, halved and seeds removed
- 2 shallots, peeled and halved
- 1 head of garlic, top cut off, plus 1 garlic clove
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 cups vegetable broth or chicken broth
- 2 cups raclette cheese, shredded
- 1 tablespoon all-purpose flour
- 1 cup 1 cup NA light or golden-style beer
- Dash of sherry vinegar, optional, to finish
- Serve with bread cubes
Instructions
- Roast your Squash: Preheat your oven to 400°. Place the halved kuri squash, shallots, and garlic on a baking sheet lined with parchment paper or baking tray. Drizzle with olive oil and season with salt and pepper.
- Roast for 40 to 50 minutes, until the squash is fork-tender. Remove from the oven and let cool. When cool enough to handle, scoop out the flesh of the squash, and add it to a blend with the shallots. Squeeze out the garlic cloves. Add in the broth and blend until smooth.
- Set aside. Make the Raclette Cheese Fondue: In a small bowl, toss your shredded raclette cheese with flour until fully coated. Let this come to room temperature, it will melt easier this way, and result in a less clumpy finish. Heat a medium pot over medium heat and add in the beer. Allow the beer to simmer gently and reduce slightly, you should see bubbles forming from the beer. Gradually add in your cheese mixture in batches, stirring constantly in an eight formation until it’s melted. You should have a nice, cheesy, fondue, consistency. Finish with a dash of sherry vinegar and a crank of black pepper. Remove about 2 tablespoons of the fondue and set aside.
- Add in your squash base, and toss to combine with the fondue.
- To serve, pour the soup in bowls, finishing with a drizzling of your reserved fondue, and a crack of black pepper. Serve with bread cubes alongside.
Notes
- Raclette Substitutions: If you don’t have access to raclette cheese, you can use gruyere cheese, fontina, or Emmental. Just be sure to buy a block to shred yourself rather than pre-shredded.
- Squash swap: Don’t have Kuri squash? Use any other kind of squash you have at hand- Kabocha squash, delicata squash, butternut squash, Acorn squash, or even just some pumpkin.
- If your leftover Kuri squash soup has hardened, you can reheat it with some extra NA beer or milk or even just a splash of broth until it gets back to the right consistency you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Thanksgiving, and happy Fall! I LOVE this autumnal soup. What’s different here is a raclette cheese fondue is tossed into the squash mixture, making this both a soup, but also reminiscent of a fondue dip. I like to serve with bread cubes for dipping! Enjoy!