Easy Vegan Red Curry Kabocha Squash Soup by Running on Real Food.

Red Curry Kabocha Squash Soup

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop, Blender
  • Cuisine: Vegan

This beautiful, slightly sweet and perfectly creamy spiced soup is perfect for Winter meal prep or a quick and easy, healthy plant-based meal.



  • 5 cloves garlic, peeled and minced
  • 1 medium white onion, diced (300 g, approx. 2 cups)
  • 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 to 1 cup light coconut milk


  1. Add the garlic, onion and ginger to a soup pot with a few tablespoons of the vegetable stock and let cook over medium heat until starting to soften.
  2. Stir in the red curry paste, stir well and cook for a few more minutes.
  3. Add the stock, squash and carrot.
  4. Simmer lightly until the squash and carrot are fork-tender, approximately 20-25 minutes.
  5. Carefully add the cooked soup to a blender or use an immersion blender in the pot to blend until smooth. Alternatively, you can leave about 1/3 of the soup behind for a chunkier soup.
  6. Pour the blended soup back into the pot if you used a blender and stir in the fresh lime juice and coconut. Start with 1/2 cup of coconut milk, then add a little more if needed to reach desired thickness.


The soup thickens up quite a bit next day. To adjust the consistency, stir in some vegetable broth or water.


  • Serving Size: 1
  • Calories: 87
  • Sugar: 7.7 g
  • Fat: 1.6 g
  • Carbohydrates: 17.5 g
  • Fiber: 4.2 g
  • Protein: 2.3 g
  • Cholesterol: 0 g

Keywords: easy, quick, healthy