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Easy Creamy Kabocha Squash Soup with Coconut Milk

creamy kabocha squash soup with coconut milk - featured image
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A velvety, nourishing soup made with roasted kabocha squash and coconut milk, perfect for cozy winter evenings. This vegan and gluten-free recipe is simple to make and packed with warming ginger and turmeric.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth (low-sodium)
  • 1 tablespoon maple syrup or coconut sugar (optional)
  • Salt and black pepper to taste
  • For garnish: toasted pumpkin seeds, coconut cream, fresh cilantro, or a drizzle of chili oil (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the kabocha in half, scoop out seeds and stringy bits, then cut into 2-inch wedges. No need to peel.
  2. Toss the squash wedges with 1 tablespoon olive oil and a pinch of salt. Arrange in a single layer on a baking sheet, cut side down. Roast for 25-30 minutes until tender and edges are browned.
  3. While squash roasts, dice the onion, mince the garlic, and grate the ginger.
  4. Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil or 2 tablespoons of coconut milk. Cook the diced onion for 5-6 minutes until translucent.
  5. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant. Stir in turmeric, cumin, and cayenne (if using) for 30 seconds.
  6. Let roasted squash cool for 5 minutes. Scoop flesh away from skin (some skin is fine) and add to the pot with aromatics.
  7. Pour in vegetable broth and coconut milk. Stir, scraping the bottom of the pot. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10 minutes.
  8. Remove from heat. Use an immersion blender to blend until smooth. If using a regular blender, let soup cool 10 minutes first, then blend in batches, filling no more than halfway each time.
  9. Taste and adjust seasoning with salt, pepper, and optional maple syrup or coconut sugar if needed. Add more broth or water to reach desired consistency.
  10. Ladle into bowls and garnish with coconut cream, toasted pumpkin seeds, fresh cilantro, or chili oil. Serve hot.

Notes

Roasting the squash is key for concentrated flavor. Fresh ginger is essential; do not substitute with powdered. Season in layers for best results. Soup tastes even better the next day. For a Thai-inspired version, add 1 tablespoon red curry paste with the garlic and ginger.

Nutrition

Keywords: kabocha squash soup, creamy squash soup, coconut milk soup, vegan soup, gluten-free soup, winter soup, healthy soup

Find it online: https://zorbmeal.com/easy-creamy-kabocha-squash-soup-with-coconut-milk/