Slow Cooker Red Kuri Squash Soup with Bacon and Comté Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing the bacon lardons and onions in a separate pan until golden brown before adding them to the slow cooker.

While not strictly necessary, this extra step adds a complex, caramelized layer to the final soup.

If the soup appears too thick after blending, adjust the consistency by stirring in small amounts of hot water. Conversely, if it is too thin, continue to simmer it on the high setting with the lid off for 15 minutes to reduce the liquid.

Variations

• Spiced Squash Soup: Add a pinch of ground nutmeg or cinnamon during the final blending stage to enhance the natural sweetness of the squash. This warming variation is perfect for holiday menus.
• Herb-Infused Version: Toss a sprig of fresh thyme or rosemary into the slow cooker along with the vegetables. Remove the woody stems before blending to infuse the soup with earthy, aromatic notes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator.

Reheat

Reheat gently on the stovetop over low heat, stirring frequently until warmed through.

Transfer any leftover soup to an airtight container once it has cooled to room temperature, which should take no more than two hours. It will keep well in the refrigerator for up to three days, allowing the flavors to deepen even further.

This soup is an excellent candidate for advance preparation.

You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it in the base and start the cooking process the following day.

Serving ideas

Serve this soup in warmed ceramic bowls to help maintain its temperature.

A light drizzle of high-quality extra virgin olive oil or a few toasted pumpkin seeds can provide a beautiful contrast in texture and color against the smooth orange soup.

Accompany the soup with a crusty baguette or sourdough bread to mop up every last drop.

The sharp, savory nature of the Comté cheese makes it a perfect pairing for simple, rustic breads that do not compete with the delicate flavor of the squash.

Frequently asked questions

Recipe card

Slow Cooker Red Kuri Squash Soup with Bacon and Comté

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 4 oz bacon lardons
• 2 lbs red kuri squash, peeled, seeded, and diced
• 1 large yellow onion, sliced
• 1 cube vegetable bouillon
• 4 cups water
• 2 oz Comté cheese, grated or shaved

Instructions

1. Place the bacon lardons at the bottom of the slow cooker. Add the diced red kuri squash and sliced onions on top, then sprinkle the crumbled vegetable bouillon cube over the vegetables.
2. Pour the water over the layered ingredients. Cover the slow cooker with its lid and cook on the low setting for approximately 4 to 6 hours, or until the squash is completely tender and breaks apart easily with a fork.
3. Once the squash is tender, use an immersion blender to puree the soup directly in the slow cooker until smooth and velvety. Ladle the hot soup into bowls and garnish with shaved Comté cheese before serving.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

6.5 g

Carbohydrates

24 g

Fat

10.5 g

Fiber

4 g

Sugar

3.5 g

Sodium

580 mg

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