I’m in love with the pairing of red curry and kabocha squash. The sweet, tender squash combined with the classic Thai red curry flavour is just so good! This Thai Red Curry Kabocha Squash Soup is full of flavour, a little sweet with the perfect kick, easy to make, vegan and just perfect to warm up with on a cold day.
All The Winter Squash
This is basically my Kabocha Squash Red Curry in soup form. Same ingredients, same flavours, but it was just so good I thought those same flavours deserved another variation. So, Thai Red Curry Kabocha Squash Soup it is.
I already went on my yearly butternut squash kick, acorn squash kick, pumpkin everything kick and now my current squash of choice is the kabocha. Once cooked, it’s soft, tender and slightly sweet, perfect for a red curry kabocha squash soup.
Food Prep Perfection
Soup is one of my favourite things to make for winter food prep. It keeps well, it’s healthy and filling and it’s very easy to make. Plus, the varieties are endless!
Healthy Soup Recipes
What’s your favourite kind of soup? Chunky or smooth? Tomato-based or creamy? I love them all!
Red Curry Kabocha Squash Soup
Like all of my soup recipes, this red curry kabocha squash soup is as easy as can be to make. Throw a bunch of stuff in a pot, let it simmer, blend it up, done. I’m in love with the sweet flavour the kabocha squash adds to this soup. The sweet squash is balanced out with carrots, garlic, onion, red curry and fresh lime juice, all lending to the classic red curry flavour.Print
- 5 cloves garlic, peeled and minced
- 1 small white onion, diced
- 1 tbsp minced fresh ginger or 1 tsp dried ground ginger
- 3 tbsp red curry paste
- 4 cups vegetable stock
- 5 cups peeled and cubed kabocha squash, about 1 medium-sized squash or 700 g
- 4 cups peeled and chopped carrots, about 8 carrots or 600 g
- 1 tbsp fresh lime juice
- 1/2-1 cup light coconut milk or unsweetened almond milk
- Add the garlic, onion and ginger to a soup pot with a splash of the vegetable stock and let cook over medium heat until starting to soften.
- Stir in the red curry paste.
- Add the stock, squash and carrot.
- Simmer lightly until the squash and carrot are fork-tender, approximately 20-25 minutes.
- Remove about 2/3 of the soup and add to a blender or use an immersion blender in the pot to puree until smooth. I liked leaving some squash and carrot pieces in mine, so you can either puree it completely or leave some chunkiness to it.
- Stir in the fresh lime juice and coconut or almond milk. Start with 1/2 cup of milk, add a little more if needed to reach desired thickness.