Creamy Kabocha Squash Soup

Bowl of squash soup with a drizzle of cream in it. A spoon rests in the bowl and there is another bowl of soup in the background.

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5 from 4 votes

A creamy kabocha soup with coconut and miso that's the perfect fall recipe to warm up with on a chilly day.

Prep Time10

Cook Time25

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 tbsp of olive oil
4 garlic cloves minced or crushed (16 g)
1 tbsp minced fresh ginger 12 g
1 medium white onion diced (300 g, approx. 2 cups)
2 cups peeled and chopped carrot 300 g
2 tsp mild curry powder
1 tsp cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
5 cups cubed kabocha squash seeds and skin removed (about 1 medium kabocha squash or 700 g)
5 cups vegetable broth 1250 ml
1 14 oz can light or full-fat coconut milk
2 tbsp fresh lime juice 30 ml
1 tbsp soy sauce or gluten-free tamari 15 ml
1 tbsp white or yellow miso paste optional
1 tbsp maple syrup or coconut sugar optional

Instructions

Prepare Squash and Vegetables: Prepare the squash before you begin. Cut it in half from top to bottom and remove the seeds. Cut each half into two large chunks then slice the chunks into wedges. Slice the skin off each wedge and chop the wedges into cubes. Kabocha squash skin is edible so don't worry if you don't get every little bit of skin off. Prepare the onion, garlic, ginger and carrot as well so you're ready to go.
Heat Oil: Heat your choice of cooking oil or other liquid in a large pot or dutch oven over medium heat.
Add Aromatics: Add the garlic, ginger, onion and carrot and saute for 4-5 minutes until soft and fragrant.
Add Spices: Add the curry powder, cumin, coriander, cayenne or chili flakes, salt and pepper, stir well and cook for 2-3 minutes.
Add Squash and Broth: Stir in the cubed squash and broth. If needed, you can add additional broth after blending to adjust the consistency to your preference. Bring to a low boil then reduce the heat and simmer lightly, uncovered, for approximately 15 minutes until the squash is fork tender.
Blend Soup: Either use an immersion blender in the pot to puree the soup or carefully transfer it to a blender and process until smooth and creamy. Be sure to allow the steam to escape while blending if you're using a blender.
Add Final Seasonings: Return the soup to the pot if you used a blender and mix in the coconut milk, lime, soy sauce, miso paste and sugar, if using. Season with additional salt and pepper, if needed.
Serve: Serve right away with fresh naan, sesame seeds, fresh cilantro, pumpkin seeds, roasted chickpeas or anything else you enjoy with soup.

Notes

Alternative Seasoning: For Thai red curry soup, omit the curry powder, cumin, coriander and cayenne pepper and add 3 tbsp red curry paste instead.

Storing: Leftovers can be stored in a sealed container in the fridge for up to 5 days or frozen in a freezer-safe container for up to 4 months. Reheat as needed on the stovetop or in the microwave until heated to your preference.

Nutrition facts are estimated using full-fat coconut milk. If you use light coconut milk instead of full-fat, it's 115 calories per serving with 4F/18C/2P. This does not include the two optional ingredients though they add just a few calories per serving.

Nutrition