Maple and Kuri Squash Soup

  Maple and Kuri Squash Soup

Fall and Thanksgiving mean there will be an abundance of squash, and with that, the ubiquitous sqaush soup. Here, friend, and Head Chef Kamaal Adams from JAC’s Bistro in Oakville shares his go-to recipe for this staple of the season.

To learn more about the different types and uses of winter squash, check out my user guide here.


2 small red kuri squash
1 white onion, diced
3 cloves of garlic, chopped
1 large Yukon gold potato, peeled and cubed
1 tablespoon (15 ml) of fresh thyme leaves
¼ cup (60 ml) pure maple syrup
8 cups (2 litres) of stock, chicken or vegetable
2 tablespoons (30 ml) of olive oil
Crème fraiche to garnish
Salt and pepper to taste


Preheat oven to 400F.

Cut the squash in half; remove the seeds (toss or reserve for below recipe) and brush with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Roast squash on a parchment lined baking sheet for 45 minutes, or until tender.

Remove squash from oven and let cool slightly, until it can be handled easily.

Scoop out the flesh and reserve.

Bring a stockpot to medium-high heat and add the remaining oil onions and garlic. Sweat out until translucent, about 5 minutes.

Once onions are translucent, add the thyme, chopped potatoes and squash.

Turn heat to low and cook for 10 minutes, stirring frequently.

Add maple syrup and cook for 5 more minutes.

Add stock and let simmer for 20 minutes.

Puree with a hand blender until smooth.

Season with salt and pepper to taste and serve garnished with crème fraiche.

Harissa roasted squash seeds


Seeds from kuri squash
1 tablespoon (15 ml) of olive oil
1 tablespoon (15 ml) of dried harissa spice

1 teaspoon (5 ml) of salt



Preheat oven to 400F.

Toss all ingredients in a bowl and layer evenly on a parchment-lined baking sheet.

Roast for 15 minutes. Remove and let cool