Curry Kabocha Squash Soup

This Curry Kabocha Squash Soup is a hearty and cozy winter soup. Made in one pot with sweet kabocha squash, cilantro, curry powder, and coconut milk, its exciting Asian-inspired flavors will keep you coming back for more. Dairy-Free, Gluten-Free, Oil-Free Option.

Course Soup

Cuisine American, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 298kcal

Author Caitlin Shoemaker

Ingredients

1 medium-to-large kabocha squash (6-8 cups diced squash; 790-1030g)
2 tablespoons high-heat oil avocado, coconut, or vegetable oil
1 yellow onion diced
3-5 cloves garlic minced
1 tablespoon fresh ginger peeled and roughly chopped
1/4 bunch fresh cilantro chopped; stems and leaves divided
2 teaspoons salt-free curry powder*
1 13.5 ounce can full-fat coconut milk
2 1/2 cups low-sodium vegetable broth
1 lime divided

US Customary - Metric

Instructions

Prep the Kabocha: Use a sharp knife to carefully cut the kabocha in half (I like to go just next to the stem). Use a spoon to scoop out the inner seeds and pulp and discard. Use a peeler or paring knife to peel the kabocha, then slice and cut into 1” pieces.
Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion and sauté for 3 minutes, until just beginning to brown. Add the garlic, ginger, cilantro stems, and curry powder; sauté for an additional minute, until fragrant. Add the kabocha squash to the pot and give everything a good stir, making sure to scrape any browned bits off the bottom of the pot.
Simmer: Pour the coconut milk and 2 1/2 cups of broth into the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the squash is fork tender. Add additional broth only if the soup gets too thick.
Blend: Turn the heat off and use an immersion blender to blend the soup until smooth, or transfer to a blender with a venting lid and blend until smooth and return to the pot. Add the juice of 1/2 of the lime (1 to 2 tablespoons) and stir well. Add salt and pepper to taste, if desired.
Serve: Divide into serving bowls and garnish with the remaining fresh cilantro leaves and a lime wedge. Serve warm; leftovers can be store in the refrigerator for up to 5 days, or frozen for up to 2 months.

Notes

Curry Powder: Store-bought curry powder is a blend of spices. I prefer to use a salt-free curry powder, but if yours does contain salt I would replace half of the broth with water and add additional salt to taste, as necessary.
Coconut Milk: I suggest using full-fat coconut milk for a thick and luxurious texture, but you can also use light coconut milk for a thinner consistency. You can also swap out the coconut for cashew milk (even better if you make your own cashew milk at home!)
Oil-Free: Use 1/4 cup (60 ml) water or vegetables broth to sauté the aromatics in step 2.

Nutrition