Slow Cooker Red Kuri Squash and Chestnut Soup Tips, FAQ & printable recipe

Tips for success

For an even richer flavor, you can roast the squash cubes in the oven at 400 degrees Fahrenheit for 20 minutes before adding them to the slow cooker.

This caramelizes the sugars in the squash, adding a deeper, toasted note to the finished soup. If you choose this method, reduce the slow cooking time by about an hour as the squash is already partially cooked.

Add a splash of heavy cream or coconut milk right before serving if you prefer an extra-luxurious, creamy finish. While the soup is naturally velvety, these additions can provide a lovely contrast and a touch of richness. Serve the soup in warm bowls to ensure it stays at the perfect temperature until the very last spoonful.

Variations

• Spiced Squash Soup: Add a half teaspoon of ground cinnamon and a pinch of nutmeg to the slow cooker before cooking. These warm spices enhance the natural sweetness of the red kuri squash and create a festive, seasonal flavor profile perfect for colder months.
• Herbed Chestnut Soup: Incorporate a tablespoon of fresh chopped sage or rosemary during the last hour of cooking. The addition of fresh herbs provides a bright, aromatic contrast to the earthy chestnuts and adds a sophisticated layer of flavor to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat on the stovetop over medium heat, stirring occasionally, until piping hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the soup has cooled to room temperature, which should take no longer than 2 hours, before sealing it and placing it in the fridge. This prevents the growth of bacteria and maintains the best possible quality and flavor of the soup.

This soup is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Prepare the soup as directed, allow it to cool completely, and store it in the refrigerator.

Reheat gently on the stovetop or in the microwave, adding a splash of water if the soup has thickened too much during storage.

Serving ideas

Serve this soup hot in plain white bowls to highlight its vibrant, deep orange color. It pairs beautifully with crusty bread or toasted sourdough, which is perfect for dipping into the velvety texture.

Consider a simple garnish such as a drizzle of high-quality olive oil, a few toasted pumpkin seeds, or a sprinkle of fresh herbs like thyme or parsley to add visual interest and a fresh finish.

For a more substantial meal, serve the soup as a starter alongside a crisp green salad or a light sandwich. The earthy notes of the chestnuts and squash make it a versatile dish that complements a variety of autumn-inspired main courses.

Ensure you have plenty of bread on hand, as the smooth consistency of the soup is highly satisfying when paired with something crunchy.

Frequently asked questions

Recipe card

Slow Cooker Red Kuri Squash and Chestnut Soup

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 medium red kuri squash, cubed
• 1 cup cooked chestnuts, whole
• 1 cube vegetable bouillon, crumbled
• 3 cups hot water

Instructions

1. Place the peeled and cubed red kuri squash into the bottom of the slow cooker. Scatter the whole cooked chestnuts over the squash, then crumble the vegetable bouillon cube evenly over the top.
2. Pour the hot water over the contents of the slow cooker. Cover with the lid and cook on the low setting for approximately 4 hours, or until the squash is completely tender and breaks apart easily with a fork.
3. Once the cooking time is complete, use an immersion blender to process the soup directly in the slow cooker until smooth and velvety. If the consistency is too thick, add a small amount of additional hot water until the desired texture is reached.

Estimated nutrition per serving

Calories

210

Protein

4.5 g

Carbohydrates

38 g

Fat

4 g

Fiber

6 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.