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Cozy Kabocha Squash Curry Soup: Easy Fall Recipe

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This cozy kabocha squash curry soup is the perfect fall comfort food. Roasted squash, warm curry spices, and creamy coconut milk come together in a velvety, flavorful soup that’s both comforting and exciting.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil or olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1½ tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth, low-sodium
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • Toasted pumpkin seeds (for garnish, optional)
  • Fresh cilantro, chopped (for garnish, optional)
  • A drizzle of coconut milk (for garnish, optional)
  • A pinch of red pepper flakes (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the kabocha squash in half, scoop out the seeds and stringy bits, and cut into 1-inch wedges or chunks. Toss with melted coconut oil, 1 teaspoon curry powder, and ½ teaspoon salt. Spread in a single layer on a baking sheet.
  2. Roast the squash for 25-30 minutes, flipping halfway through, until golden brown and fork-tender. Let cool slightly.
  3. While the squash roasts, heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  4. Add 1½ tablespoons curry powder, ½ teaspoon turmeric, and ¼ teaspoon cayenne (if using) to the pot. Stir constantly for about 30 seconds to bloom the spices.
  5. Add the roasted squash chunks to the pot, scraping in any caramelized bits. Pour in 4 cups of vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10-15 minutes.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (If using a regular blender, let the soup cool for 10 minutes first, then blend in batches.)
  7. Stir in the full can of coconut milk and 1 tablespoon of maple syrup. Mix until combined and velvety. Taste and adjust seasoning with salt, pepper, or more curry powder as needed.
  8. Ladle the soup into bowls. Garnish with toasted pumpkin seeds, fresh cilantro, a drizzle of coconut milk, and a pinch of red pepper flakes if desired. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip the roasting step—it concentrates the flavor. Cut the squash evenly for uniform cooking. Bloom the spices in hot oil for maximum aroma. Taste as you go and adjust seasoning. Use full-fat coconut milk for the creamiest texture. This soup tastes even better the next day as flavors meld.

Nutrition

Keywords: kabocha squash soup, curry soup, fall soup, vegan soup, gluten-free soup, creamy soup, easy fall recipe

Find it online: https://daintydine.com/cozy-kabocha-squash-curry-soup-easy-fall-recipe/