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Velvety Kabocha Squash Curry Soup: Easy 20-Minute Recipe

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A quick and comforting kabocha squash soup with red curry and coconut milk, made without peeling the squash for an unbelievably velvety texture. Ready in under 20 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds), washed and cubed with skin on
  • 1 tablespoon coconut oil (or any neutral oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon maple syrup or coconut sugar
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Toasted pumpkin seeds (for garnish)
  • A drizzle of coconut milk (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the squash: Wash the kabocha squash thoroughly. Cut it in half through the stem end, scoop out the seeds and stringy bits, then cut into 1-inch chunks.
  2. Sweat the aromatics: Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and grated ginger, cook for 30 seconds until fragrant.
  3. Bloom the curry paste: Add red curry paste to the pot and stir for 1 minute until fragrant.
  4. Add the squash and liquids: Add cubed squash, coconut milk, vegetable broth, maple syrup, and a pinch of salt. Stir to combine.
  5. Simmer until tender: Bring to a boil, then reduce heat to low and simmer uncovered for 15-18 minutes, until squash is fork-tender.
  6. Blend until velvety: Remove from heat. Use an immersion blender to blend until smooth. If using a regular blender, let soup cool for 10 minutes, then blend in batches, filling no more than halfway.
  7. Adjust and serve: Taste and adjust seasoning with salt, pepper, or lime juice. Ladle into bowls and garnish with cilantro, pumpkin seeds, a drizzle of coconut milk, and lime wedges.

Notes

Don’t skip blooming the curry paste—it deepens the flavor. Cut squash into uniform 1-inch cubes for even cooking. Adjust salt at the end since curry paste and broth contain sodium. If soup is too thick, thin with broth; if too thin, simmer longer. For a regular blender, let soup cool before blending to avoid accidents.

Nutrition

Keywords: kabocha squash soup, curry soup, vegan soup, gluten-free soup, easy soup recipe, 20-minute meal, fall soup, coconut curry soup

Find it online: https://perkypan.com/velvety-kabocha-squash-curry-soup-easy-20-minute-recipe/