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Creamy Kabocha Squash Curry Soup with Coconut Milk

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A creamy, comforting soup made with roasted kabocha squash and coconut milk, seasoned with curry and ginger. It’s easy to make, naturally gluten-free and dairy-free, and perfect for cozy nights.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 can (13.5 oz or 400 ml) full-fat coconut milk
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon maple syrup or honey
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, a drizzle of coconut milk, fresh cilantro, a squeeze of lime, or a swirl of yogurt

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the kabocha squash well, cut in half from top to bottom, and scoop out the seeds and stringy bits. Cut into wedges or chunks about 1 to 2 inches thick.
  2. Toss the squash pieces on a baking sheet with 1 tablespoon of the olive oil and a good pinch of salt. Spread in a single layer, cut side down if possible. Roast for 25 to 30 minutes, until tender when pierced with a fork and edges are starting to brown.
  3. While the squash roasts, dice the onion, mince the garlic, and grate the ginger.
  4. When the squash is almost done, heat the remaining 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent. Add the minced garlic and grated ginger and cook for another minute.
  5. Add the curry powder to the pot and stir constantly for about 30 seconds to toast the spices.
  6. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
  7. Once the squash is roasted and cool enough to handle (about 5 minutes), add it to the pot (skin on). Add the maple syrup and a pinch of salt and pepper.
  8. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  9. Taste the soup and adjust seasoning. Add more salt, curry powder, or a splash of coconut milk if needed.
  10. Simmer the soup on low for another 5 to 10 minutes to let flavors meld. If too thick, add more broth or water to reach desired consistency.
  11. Serve hot, topped with your favorite garnishes such as a drizzle of coconut milk, toasted pumpkin seeds, cilantro, and a squeeze of lime.

Notes

Roast the squash until very tender for a silky smooth texture. Toast the curry powder in oil to deepen flavor. Use full-fat coconut milk for best results. Don’t skip the lime juice at the end—it brightens the soup. Let the soup rest for 15-20 minutes after blending for better flavor melding.

Nutrition

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

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