Print

Easy Creamy Kabocha Squash Soup with Coconut Milk

kabocha squash soup - featured image
Print Recipe

A quick and easy creamy kabocha squash soup made with coconut milk, ready in under 30 minutes. This velvety, comforting soup is perfect for busy weeknights and uses simple ingredients for a delicious, nourishing meal.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 1 can (13.5 oz or 400 ml) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 cups (480 ml) vegetable broth
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon fine sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional toppings: toasted pumpkin seeds, coconut cream drizzle, fresh cilantro, red pepper flakes

Instructions

  1. Wash the kabocha squash well. Cut it in half using a sharp chef’s knife. Scoop out the seeds and stringy bits. Cut each half into 2-3 large chunks. Place chunks in a microwave-safe bowl, add 2 tablespoons of water, and cover with a microwave-safe plate or plastic wrap. Microwave on high for 8-10 minutes, or until fork-tender. Let cool slightly.
  2. While the squash cooks, heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil or a splash of water. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant, stirring constantly.
  3. Once the squash is cool enough to handle, cut it into smaller chunks (skin and all) and add to the pot. Pour in the vegetable broth and coconut milk. Stir to combine. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 5-7 minutes.
  4. Turn off the heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (remove center cap of lid to let steam escape, cover with a towel). Return blended soup to the pot.
  5. Taste and add salt and pepper as needed. If the soup is too thick, add more broth or water to reach desired consistency. Ladle into bowls and top with desired toppings.

Notes

The soup will thicken as it sits. When reheating leftovers, add a splash of broth or water to thin it out. The flavor deepens after a day in the fridge. For a thicker soup, use less broth; for a thinner soup, add more. Don’t skip the fresh ginger—it adds brightness. Be careful not to burn the garlic. Kabocha skin is edible and becomes tender when cooked; just wash the squash well before cooking.

Nutrition

Keywords: kabocha squash soup, creamy squash soup, coconut milk soup, easy soup recipe, quick soup, vegan soup, gluten-free soup, dairy-free soup, weeknight dinner, comfort food

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