Slow Cooker Red Kuri Squash and Morbier Velouté Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of your velouté, you can toast the squash seeds and use them as a crunchy garnish along with the Morbier cheese. Simply clean the seeds, toss them in a little olive oil and salt, and roast them in a 350°F (175°C) oven until golden brown.

This adds a delightful textural contrast to the smooth soup and ensures that you utilize the whole vegetable, reducing food waste while adding a professional touch to your presentation.

For a more refined texture, you can pass the blended soup through a fine-mesh sieve or a food mill. While the immersion blender does a great job, a sieve will remove any stubborn fibers from the squash or onion, resulting in an exceptionally elegant, restaurant-quality velouté.

This step is optional but highly recommended if you are serving this dish for a special occasion or dinner party where a perfectly smooth consistency is desired for the best possible guest experience.

Variations

• Roasted Garlic Addition: Add a whole head of roasted garlic to the slow cooker before blending. The mellow, sweet garlic flavor pairs beautifully with the red kuri squash and adds a layer of complexity to the finished velouté.
• Herb Infusion: Add a sprig of fresh thyme or rosemary to the slow cooker during the cooking phase. Remove the woody stems before blending to infuse the soup with a subtle, aromatic herbal note that enhances the earthy squash.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

Reheat

Reheat on the stovetop over low heat, stirring frequently until steaming hot.

Allow the leftover velouté to cool to room temperature for no more than two hours before transferring it to an airtight container. Properly stored in the refrigerator, it will remain fresh for up to three days. When you are ready to eat the leftovers, reheat the soup gently on the stovetop over low heat, stirring occasionally to ensure it heats through evenly without burning the bottom of the pan. Do not reheat the soup more than once.

This velouté is an excellent candidate for making ahead of time as the flavors tend to meld and deepen after resting in the refrigerator. You can prepare the entire soup through the blending stage, then let it cool and store it.

When ready to serve, simply reheat the soup and add the fresh Morbier cheese slices right before bringing it to the table. This makes it a stress-free option for hosting dinner, as the main cooking is already completed.

Serving ideas

Serve this velouté in warmed bowls to help keep the soup at the ideal temperature for longer. The contrast between the hot, sweet squash base and the cool, savory Morbier cheese creates a sensory experience that is best enjoyed immediately.

Pair the soup with a slice of crusty, toasted baguette or sourdough bread to soak up the creamy remnants in the bowl, completing the meal with a satisfying crunch and a neutral base to balance the richness of the velouté.

Consider serving a side of simple, peppery arugula salad tossed with a light vinaigrette to cut through the richness of the cheese and squash. The acidity of the dressing will provide a refreshing contrast to the velvety soup, making the meal feel balanced and well-rounded. By keeping the side dish light and fresh, you allow the complex, earthy flavors of the red kuri squash and the nutty Morbier cheese to remain the star of the dinner.

Frequently asked questions

Recipe card

Slow Cooker Red Kuri Squash and Morbier Velouté

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lbs red kuri squash, peeled, seeded and diced
• 1 yellow onion, sliced
• 2 medium potatoes, peeled and sliced
• 1 vegetable bouillon cube
• 4 cups water
• 4 oz Morbier cheese, sliced

Instructions

1. Place the diced red kuri squash into the bottom of the slow cooker. Scatter the sliced onions and potatoes over the squash. Crumble the bouillon cube over the vegetables and pour the water into the slow cooker to cover the ingredients.
2. Cover the slow cooker and cook on high for 4 hours until the squash and potatoes are fork-tender. Once cooked, use an immersion blender to puree the mixture directly in the slow cooker until it reaches a perfectly silky and smooth consistency.
3. Ladle the hot velouté into individual bowls. Immediately top each serving with slices of Morbier cheese, allowing the residual heat from the soup to melt the cheese into the surface before serving.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

8.5 g

Carbohydrates

32 g

Fat

14 g

Fiber

5.5 g

Sugar

6 g

Sodium

650 mg

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