Print

Creamy Kabocha Squash Curry Soup: Easy 30-Minute Recipe

kabocha squash curry soup - featured image
Print Recipe

This creamy kabocha squash curry soup is a quick and easy 30-minute recipe that combines the natural sweetness of kabocha squash with warm curry and silky coconut milk for a deeply satisfying, velvety soup perfect for cozy nights.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–2.5 pounds)
  • 1 tablespoon coconut oil or olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups vegetable broth or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Optional toppings: toasted pumpkin seeds, a drizzle of coconut milk, fresh cilantro, a squeeze of lime, or a pinch of red pepper flakes

Instructions

  1. Prep the kabocha squash. Wash the outside of the squash thoroughly. Using a sharp knife, carefully cut it in half from stem to base. Scoop out the seeds and stringy bits with a spoon. Cut the squash into roughly 1-inch chunks. No need to peel it.
  2. Sauté the aromatics. Heat the coconut oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent. Add the minced garlic and grated ginger, then cook for another minute until fragrant.
  3. Bloom the spices. Add the curry powder, turmeric, salt, and pepper to the pot. Stir constantly for about 30 seconds.
  4. Add the squash and broth. Toss the kabocha squash chunks into the pot. Pour in the vegetable broth. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the squash is fork-tender.
  5. Blend until smooth. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, work in batches, filling no more than halfway, and blend until smooth. Return the blended soup to the pot.
  6. Add the coconut milk. Pour in the full can of coconut milk and stir until fully incorporated. Taste and adjust seasoning with more salt, curry powder, or black pepper if needed.
  7. Simmer and serve. Let the soup simmer on low heat for another 3-5 minutes to let the flavors meld. If too thick, add a little extra broth or water. Ladle into bowls and add your favorite toppings.

Notes

Don’t skip blooming the spices. Cut squash into even pieces for uniform cooking. Use full-fat coconut milk for best texture. Taste as you go and adjust seasoning. Let soup simmer after adding coconut milk for flavors to meld. Leftovers keep in fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: kabocha squash soup, curry soup, creamy squash soup, 30-minute soup, fall soup, vegan soup, gluten-free soup

Find it online: https://cookyep.com/creamy-kabocha-squash-curry-soup-easy-30-minute-recipe/