Print

Cozy Kabocha Squash Curry Soup: Easy 30-Minute Recipe

kabocha squash curry soup - featured image
Print Recipe

A velvety, comforting soup made with roasted kabocha squash and warm curry spices, blended with coconut milk for a creamy texture. Ready in just 30 minutes, this easy recipe captures the magic of a beloved café soup, perfect for cozy nights.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 1 tablespoon coconut oil (or olive oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream, fresh cilantro, red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the kabocha squash: cut in half, scoop out seeds, and cut into 1-inch wedges or cubes. No need to peel.
  3. Toss squash pieces with 1 tablespoon coconut oil and a pinch of salt. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until fork-tender and edges are caramelized.
  4. While squash roasts, heat a large pot over medium heat. Sauté diced onion for 4-5 minutes until translucent. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  5. Add curry powder and turmeric to the pot. Stir continuously for about 1 minute until aromatic.
  6. Pour in vegetable broth and coconut milk, scraping up any browned bits. Add maple syrup and stir. Bring to a gentle simmer.
  7. Add roasted squash to the pot, including any caramelized bits from the baking sheet. Simmer for 5 minutes.
  8. Remove from heat. Use an immersion blender to puree until smooth. If using a regular blender, let cool 5 minutes, then blend in batches, filling only halfway.
  9. Taste and adjust seasoning with salt and pepper. If too thick, add more broth; if too thin, simmer uncovered for a few minutes.
  10. Ladle into bowls and add desired toppings. Serve hot.

Notes

Don’t skip roasting the squash—it concentrates sweetness and adds depth. Use full-fat coconut milk for best texture. Let soup rest 10-15 minutes before serving for flavors to meld. Adjust spice level by varying curry powder amount or adding cayenne.

Nutrition

Keywords: kabocha squash soup, curry soup, vegan soup, gluten-free soup, 30-minute recipe, fall soup, comfort food

Find it online: https://tablemira.com/cozy-kabocha-squash-curry-soup-easy-30-minute-recipe/