Red Kuri Squash Soup Recipe (vegan) | Aline Made (2024)

FAQs

Can you eat the skin of red kuri squash? ›

Red Kuri squash, also known as orange Hokkaido pumpkin doesn't have to be peeled before roasting, and the skin is edible! Add almonds for a bit of crunch, and serve this dish as a main or a side dish for Thanksgiving.

Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene.

SQUASH: Don't have a kuri squash? Kabocha is an excellent substitute. You can also use a butternut or sweet potatoes, just be sure to peel it first!

Red kuri is notable for its bright, red-orange skin. Its shape is fairly round, and its flesh is a golden yellow color, with fibrous pulp and numerous seeds that can be roasted and eaten as a snack. Its flesh has a sweet, nutty flavor, and its sweetness is enhanced by roasting.

Anti-inflammatory Capacity

Although anti-inflammatory effects can certainly extend to arthritis and gout, studies on squash have specifically linked its impact to reducing gastric and duodenal ulcer reduction, as well as to general anti-inflammation of the cardiovascularsystem.

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

Storing: Winter squash will last 3-6 months stored at room temperature in a dry and cool (50-55 degrees) but not cold location. Freezing: Cook the squash until soft, scoop out the flesh, pack in freezer containers, label, and place in the freezer.

Per cup, butternut also offers 3 grams of fiber to benefit gut health. Due to it's high antioxidant activity, and presence of the carotenoid zeaxanthin, research has suggested butternut squash may help protect your eyes from macular degeneration, support heart health and play a role in immune function.

Kabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow.

You might call the Red Kuri a "Goldilocks" squash in size because it's not too big and not too small, and it's equally agreeable in flavor. It's rich and nutty-tasting, and it's sweet but not as cloyingly sweet as some other varieties of squash can be. The most common comparison is to sweet and starchy chestnuts.

What is the Japanese name for red kuri squash? ›

Also known as Climbing Onion squash, Hokkaido squash, Baby Red hubbard, Uchiki Kuri squash in Japan, and Potimarron squash in France, Red Kuri squash is well-adapted to many climates across the world and is valued for its unusual shape, bright color, and sweet, nutty flavor.

Cucurbit poisoning, often referred to as toxic squash syndrome, is an uncommon illness that can result in severe hair loss and symptoms similar to food poisoning. Cucurbitacins are compounds that can be found in the Cucurbitaceae family, which also comprises of cucumbers, melons, pumpkins, and squash.

Both pickleworm and the melonworm larvae will feed voraciously on cucurbits, squash in particular. In large agricultural production systems, these are considered minor pests that can be controlled relatively easily with pesticide applications, but in the home garden they can quickly devastate small plantings.

Cure the squash before storing by allowing them to remain in the sunshine for about 10 days. Store in a dark, cool area of less than 65% humidity after curing and they will last for several months.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Sure, you know about the delicious orange flesh of winter squash—but the skin? In case you didn't know, all winter squash skins are edible, and full of fiber and vitamin A to boot. Whether or not you should eat the skins of every type of winter squash is its own question.

In fact, squash peel is completely edible. All of it. It's actually very nutritious too, with plenty of fibre and a rich source of vitamin A. Of course, 'edible' simply means that eating it isn't dangerous, and it doesn't necessarily follow that it will be pleasant to eat.

Kabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow.