Creamy Roasted Red Kuri Squash Soup

Two bowls of red kuri squash soup on a brown wooden table.

5 from 1 vote

Creamy Roasted Red Kuri Squash Soup

This Creamy 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.

Prep Time15

Cook Time45

Total Time1

Course: Soup, Soups & Stews

Cuisine: Japanese

Diet: Kosher, Vegetarian

Servings:

Author: Lindsey Baruch

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