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Creamy Kabocha Squash Curry Soup

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A rich, velvety soup made with roasted kabocha squash, coconut milk, and aromatic curry spices. This comforting dish offers a perfect balance of earthy sweetness and warmth without being heavy or spicy.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 lbs), peeled and cubed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil or coconut oil
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons mild to medium curry powder
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon maple syrup (optional)
  • 2 stalks green onions, sliced
  • Pinch of red pepper flakes
  • Fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed kabocha squash with a little oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
  2. While squash roasts, heat oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent (3-4 minutes).
  3. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Stir in curry powder and cook for 30 seconds to toast the spices.
  5. Pour in vegetable broth, scraping up any browned bits from the bottom of the pot.
  6. Add roasted squash cubes to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 10-15 minutes until squash is very soft.
  7. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  8. Stir in coconut milk and soy sauce. Heat gently for 2-3 minutes without boiling. Adjust seasoning with salt or maple syrup if needed.
  9. Ladle into bowls and garnish with green onions, cilantro, and red pepper flakes.

Notes

Roasting the squash is crucial for concentrating flavor and preventing a watery texture. If using a standard blender, vent the lid to avoid steam explosions. For freezing, omit the coconut milk before freezing; add fresh coconut milk when reheating to prevent separation. This soup tastes even better the next day as flavors meld.

Nutrition

Keywords: kabocha squash, curry soup, creamy soup, vegan soup, gluten-free, winter comfort food, healthy soup, coconut milk soup

Find it online: https://lindabake.com/creamy-kabocha-squash-curry-soup-5-step-easy-recipe/