Flavorful Roasted Thai Kabocha Squash Soup Recipe
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.
Servings: 6 , Makes about 8 Cups of Soup
Ingredients
- 1 3-4 pound kabocha squash washed, quartered and seeds removed
- 1 onion peeled and thinly sliced
- 1/2 Tablespoon fresh peeled ginger, thinly sliced
- 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
Instructions
- 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.
Notes
- Roasting Deepens Flavor: Don’t skip roasting the squash—it caramelizes the natural sugars and adds depth to the soup.
- Control the Heat: Use Thai red curry paste sparingly if you prefer a milder soup, or add more for extra spice.
- Texture Matters: Blend the soup thoroughly for a velvety texture. If using a blender, work in small batches to avoid spills.
- Experiment with Garnishes: Try toasted pumpkin seeds, crispy shallots, green onions, or sautéed quinoa for added crunch.
- Sharp Knife: Make sure your knife is plenty sharp for cutting through Kabocha’s tough skin.
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for easy reheating. It will keep well in the freezer for up to 3 months.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of stock or water if the soup thickens after storage.
- Pro Tip: Store garnishes separately to keep them fresh and crisp.