One-Pot Coconut Curry Kabocha Squash Soup
This Coconut Curry Kabocha Squash Soup is the perfect thing to curl up with at the end of a chilly day. Made in one pot, this plant based soup is delicious, creamy, and full of warm flavors.
Cozy veggie-loaded soups are my love language during the chilly days of fall and winter. While I adore a delicious butternut squash soup or pumpkin soup to celebrate the flavors of the season, I have to say that this creamy and flavorful kabocha squash soup is quickly winning over my soup-lovin’ heart.
This kabocha recipe is full of that subtle earthy sweetness that you look for in a squash soup, but it is leveled up in the flavor department by the addition of coconut milk, onions, carrots, and rich spices- like ginger, cumin, coriander, turmeric, and paprika.
Everything cooks together to perfection in one pot and then you give the soup a quick blend to give the dish a creamy consistency. Done cooking in about 20 minutes, this vegan soup is gluten free, nut-free, and makes for the dreamiest of leftovers….so make a big batch to enjoy by the mug full for up to 5 days.
What is a Kabocha Squash?
Kabocha squashes are also referred to as a Japanese Pumpkin. It is a winter squash that has a dark green skin and bright orange flesh. It has a mild sweetness that I find more mellow than a butternut squash, but richer than a pumpkin.
How to Cut a Kabocha Squash
If you feel intimidated by cutting a raw squash, you are not alone. Many people (myself included!) have avoided cooking a squash simply because prepping one felt like too much. However, do not let the hard green skin on the kabocha squash detour you. Here are some tips and tricks for how to cut a kabocha squash…
- Use a large sharp knife. Super important. A small or dull knife will easily get stuck while trying to cut through a hard kabocha squash and increase the risk of the knife slipping. Using a large sharp knife will allow you more leverage and a better blade to cut through the flesh easier.
- Pop it in the microwave. Wash your squash well and then use the tip of your knife to poke a few holes in the flesh. Pop the whole squash into the microwave and cook for about 4 minutes. This will to soften the skin and make it much easier to cut through.
- Cut the stem end off the squash first. This will give your squash a flat surface to rest upon and stabilize your squash while you cut through it.
How to store and reheat this squash soup
This soup can be made ahead of time and stored in the fridge for 5 days or frozen for 3 months.
Once cooked, let the soup cool completely before portioning out into mason jars or your favorite air-tight container. If freezing, be sure to use freezer safe containers and leave room for soup to expand as it freezes. Thaw in fridge overnight when you want to enjoy.
To reheat, just pop it into the microwave for 1-2 minutes (depending on your microwave) or let it warm up in a sauce pan on your stove top.
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Make it in your slow cooker. To do so, complete the recipe through step 4 in a pan on the stove. Add everything to the slow cooker. Cook on low for 5 hours or high for 3 hours. Once the squash is soft, continue with the original recipe instructions (steps 6 and 7).
To make in the Instant Pot, use the Saute function for steps 1 to 4. Cancel, place the lid on the pot, then cook on Manual pressure for 10 minutes. Do a quick release then continue with the recipe instructions, steps 6 and 7.
If you don’t have kabocha squash, you can use butternut squash for similar results.
Other veggie-loaded soup recipes….
- One-Pot Savory Pumpkin & Sweet Potato Soup
- 30-Minute Minestrone Soup
- Vegan Leek Potato Soup
- Broccoli Cheddar Soup
- Chicken & Veggie Pot Pie Soup
- Creamy Cauliflower Vegetarian Potato Soup
Did you try this fall soup recipe and now you’re hungry for more?
One-Pot Coconut Curry Kabocha Squash Soup
- 1 medium kabocha squash , about 3 pounds
- 1 Tablespoon avocado oil, or vegetable or coconut oil
- 1 medium onion, chopped
- 1 large carrot, diced small
- 3 cloves garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon salt
- pinch cayenne pepper, or to taste
- 2 cups vegetable broth
- 14 ounces canned coconut milk, full-fat suggested
- Chopped fresh cilantro, for garnish, optional
- Use a knife to cut the stem end off the squash. Cut it in half and then scoop out the seeds with a spoon. Cut the squash into wedges, cut the skin off, and then dice the squash into ½-inch pieces. You should have about 6 cups of diced squash.TIP: To make the squash easier to cut through, you can cook it in the microwave for 4 minutes to soften the skin.
- Heat the oil in a large soup pot or Dutch over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
- Turn the heat down to medium then stir in the carrot and garlic. Cook for a minute.
- Stir in the spices, salt, and diced squash. Cook for another minute to let all the flavors combine.
- Add the broth and coconut milk. Stir, then cover the pot. Bring the pot up to a simmer and cook until the squash is very tender. It should easily mash when you push it up against the side of the pot. This takes about 12-15 minutes.
- Once the squash is soft, puree the soup with an immersion blender or in a regular blender in batches. You can leave some small pieces of squash throughout the soup or blend it until it’s completely smooth, depending on your preference.
- Taste the soup and add more salt and pepper as needed. Ladle the soup into bowls then garnish the top with a pinch of fresh cilantro.
- Allow leftovers to cool and store in an air-tight container in the fridge for up to 5 days or in your freezer for up to 3 months.