I originally made this soup with a red
kuri squash from my CSA — the one pictured in the top right of this photo.
Not exact matches
Dairy Free Potato Soup
from Gal on a Mission Chicken «Noodle» Soup (Paleo and Whole 30 friendly)
from Gal on a Mission Wild Mushroom Soup (Paleo and Gluten Free friendly)
from Confessions of an Overworked Mom
Kuri Squash Soup (Gluten Free and Dairy Free)
from Fearless Dining Weight Watchers Chunky Crock Pot Tomato Soup
from A Mom's Take
Ingredients: Harissa,
Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red
kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (
from 1 (19 oz.)