FITDIVER® Blogging Above and Below

FITDIVER® Blogging Above and Below

Gretchen M. Ashton, CFT, SFT, SFN, NBFE

Red Kuri Squash and Pumpkin Soup



In the most recent issue of the FITDIVER® newsletter I shared a winter squash recipe for Spaghetti Squash.  Here is another winter squash recipe for you.


This beautiful Red Kuri Squash makes a nice soup turreen for my pumpkin and red kuri squash soup. 


  • 1 small white pumpkin
  • 1 small orange pumpkin
  • 1 medium to large Red Kuri Squash
  • 8 ounces of vegetable juice (like V8) and 1 cup of water OR 2 cups vegetable broth
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspon nutmeg
  • 1/2 teaspoon allspice


Cut each squash in half and remove seeds. Lay squash halves flat side down in 1/2 inch of water on an oven sheet or microwave safe cooking tray. Bake at 425 degrees in the oven for about 30 minutes. Only takes 15 minutes on high in the microwave. Clean squash from the skin with a spoon and discard the skin. Place the squash in a blender, add 8 to 12 ounces of vegetable juice and 1 cup of water OR 2 cups of vegetable broth. Season with 1/2 teaspoon each of black pepper, salt, nutmeg and allspice. Blend until soup consistency. This is a savory soup and is very good cold or hot, but not in between.

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