Kabocha Squash Soup Recipe (2024)

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Course: DIET, LUNCH, soup + stew + chili

Cuisine: Asian, gluten free, vegan, vegetarian

Author: Dani Spies

Servings: 4 servings

Calories:

• 1 medium kabocha squash halved and seeded
• 1 tablespoon coconut oil
• 1 yellow onion chopped
• 4 cloves fresh chopped garlic
• 1 inch chunk ginger shredded
• 1 teaspoon Kosher salt
• 3 tbsp. thai red curry
• 4 cups vegetable stock
• 1/2 cup coconut milk

• Preheat the oven to 425.

• Lightly coat a rimmed baking sheet with cooking spray and place kabocha squash, skin side up, on the pan.

• Pop in the oven and roast for 20-30 minutes or until the squash is tender (you should be able to easily pierce it with a fork). Allow to cool and then scoop out the flesh and set it aside.

• Heat a large dutch oven over a medium low heat and add the coconut oil. Once the oil has melted, toss in the onions and cook for a few minutes, or until the onions begins o turn translucent.

• Add in the garlic, ginger, and salt. Cook for one minute, or until fragrant, and then stir in the red curry paste. Combine everything together and then add in the kabocha squash and the veggie stock. Stir and simmer for 20 minutes, so the flavors can mingle and marry together.

• Remove from heat and allow to cool down a bit. Working in batches, add the soup to the blender, being sure not to fill the blender more then 1/3 of the way up, and blend until rich and creamy.

• Repeat until all the soup is done and then return the soup to the pot, stir in the coconut milk and gently reheat. Serve + enjoy!