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Red Kuri Squash soup in a bowl with toasted marcona almonds on top and a spoon inside.
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5 from 1 vote

Red Kuri Squash Soup - Squash Ajo Blanco (Vegan)

A plant-based Red Kuri squash soup with an Ajo Blanco spin. Unlike the classic, this soup is blended with roasted squash and served hot.
Prep Time 20 minutes
Cook Time 40 minutes
Blending 5 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Cost $7/5€

Equipment

Ingredients

To Roast

  • 620 g Red Kuri Squash (1 medium squash)
  • 13 g vegetable oil (1 tbsp)
  • 1 g salt (¼ tsp)

The Rest

  • 100 g peeled almonds, soaked overnight
  • 38 g white bread, crusts removed and diced (about 2 slices)
  • 50 g olive oil (4 tbsp)
  • 15 g garlic, peeled and sliced (about 4 cloves)
  • 0.5 g chili flakes (1/16th tsp)
  • 14 g white wine vinegar (3 tsp)
  • 750 ml cold water
  • 1 g salt (¼ tsp)

Instructions

  • Soak the peeled almonds overnight in the fridge in cold water.
    (You can also skip this step, but the soup may not be that smooth)
    Soaking the almonds in water overnight.
  • Preheat oven to 375°F/190°C.
  • Peel the squash but save the skin.
    Place the skin and any squash trimmings in a small pot. Discard the seeds.
    Peeling the red kuri squash and saving the trimmings.
  • Cut the squash into even size pieces.
    Cutting the squash into even sized pieces.
  • Toss the squash with the oil and salt from the "to roast" ingredient section.
    Mix well in a bowl and spread out flat on a tray lined with parchment paper. Cover with aluminum foil and roast for 15 minutes at 375°F/190°C.
    Mixing the squash in a bowl with oil and salt.
  • While the squash is baking, cover the squash trimmings with about 750ml of cold water. Add a pinch of salt and bring to a boil.
    Squash trim in pan.
  • After 15 minutes in the oven, remove the aluminum foil from the roasting tray and continue to roast for another 10 minutes.
  • Then add the diced white bread and continue to roast for 5 minutes. (30 minutes total)
    Toasting the white bread with the squash.
  • Meanwhile, strain the squash stock with a fine-mesh strainer.
    You should have about 700ml of liquid, if not add more water.
    Straining the squash stock.
  • In a large pot add the olive oil, garlic and chili. Heat for 1-2 minutes over medium heat until it smells fragrant but without browning.
    Heating the garlic, chili and olive oil in a large pot.
  • Strain the soaked almonds and add them plus 700ml of the squash stock and the rest of the ingredients to the pot.
    Bring to a boil and simmer for 5 minutes.
    All of the ingredients cooking together in a large pot.
  • Blend on high for 2 minutes or until super smooth. Work in batches to avoid over-working the blender.
    If using a low-powered blender, you may want to strain the soup otherwise the almonds may be too gritty. A high-powered blender like a Vitamix won't have this problem.
    The finished soup in measuring jug.
  • Serve the soup hot with toasted Marcona almonds, cracked black pepper and lots of extra virgin olive oil over top.
    Enjoy!
    Red Kuri Squash soup in a bowl with toasted marcona almonds on top and a spoon inside.

Notes

This soup is also delicious cold, but I prefer to have hot soup during the colder months. 
Soaking the almonds will make the soup smoother. If you forget to soak the almonds or don't have time, you can skip this step but cook the almonds a little longer with the soup.
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