Kabocha squash, or Japanese pumpkin, is a nutrient-dense ingredient perfect for comforting soups. This Thai Kabocha Squash Soup is velvety, comforting flavor profile, and easy to prepare, featuring Thai curry paste and creamy coconut milk for a vegan, gluten-free twist on traditional squash soup.
Recipe by Pamela on February 5, 2020
Rating
5 stars (4 reviews)
Ingredients
1 3-4 pound kabocha squash (washed, quartered and seeds removed)
Optional: 2 Tablespoons pure maple syrup (plus more to taste if you want a bit of sweetness)
4 cups chicken or vegetable stock (preferably homemade, divided)
2 Tablespoons red curry paste
1 teaspoon sea salt (you will need to double this if your stock is unsalted)
3/4 cup full-fat coconut milk (plus more for finishing)
2 limes (cut into thirds)
handful fresh cilantro or mint leaves (sliced)
2 red chiles (either Thai or Fresno, sliced)
Steps
Preheat oven to 350 degrees.
Place the squash pieces cut side up in a roasting pan. Divide the ginger slices and maple syrup evenly amongst the squash cavities. Arrange the onion slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 90 minutes until squash is very tender.
Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Discard skins. To the soup pot add the onions, ginger (if desired, but this will add strong ginger flavor to the soup) and cooking liquid from the pan.
Add the remaining 2 cups of stock, curry paste, sea salt and coconut milk to the soup pot. Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasoning and add additional salt and/or maple syrup as desired.
Ladle soup into bowls and drizzle each with a tablespoon of coconut milk, generous squeeze of lime, herbs and sliced red chiles.
Reviews
Elizabeth on 2021-11-13 (5 stars): Made this tonight for the first time. It was amazing! My husband also loved it. Thank you!
Ora on 2020-12-30 (5 stars): Hi Pamala,
What should I do if I can’t find the Thai or Fresno Chilies?
Thank you!
Ora
Alice on 2020-10-20 (5 stars): I have made this twice now, and it is amazing! It's my new Fall favorite! I've even experimented adding in other vegetables I have to use up such as leeks, carrots, and chioggia beets. I could eat this all day everyday. Thanks!!
Molly Harris on 2020-10-19 (5 stars): My bf and I made this soup this weekend and it was seriously one of the most delicious soups I have ever tasted. Takes time to roast the squash, so not fast, but super easy recipe. I was generous with the veggie stock paste and red curry paste. Just amazing!!! I’ll be making this all the time!!
