Kabocha Squash Soup Recipe

Servings: 4 servings

Author: Dani Spies

Prep Time
10 minutes

Cook Time
1 minute

Total Time
11 minutes

Lunch DIET soup + stew + chili

Gluten Free Asian Vegan Vegetarian

🧂 Ingredients

1 Preheat the oven to 425.
2 Lightly coat a rimmed baking sheet with cooking spray and place kabocha squash,
skin side up, on the pan.
3 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.
4 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.
5 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.
6 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.
7 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!