Kabocha Squash Soup with Coconut Milk and Ginger Recipe
This creamy Kabocha Squash Soup is a comforting and nourishing dish perfect for chilly days. Featuring tender kabocha squash cooked with aromatic onion, garlic, ginger, and turmeric, the soup is blended until smooth and enriched with coconut milk and a splash of lemon juice for brightness. It’s a wholesome, vegan-friendly soup that is both flavorful and easy to make, ideal for serving as a starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegan
Ingredients
Main Ingredients
- 1 medium kabocha squash (seeds removed, cut into 2–3 inch pieces with peel on, ~3 lb)
- 1 large yellow onion, chopped (~2 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons avocado oil (or other neutral oil)
- 4 cups vegetable broth (low-sodium preferred)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric (optional, for color)
- ½ cup coconut milk
- 1 medium lemon, juiced (~1 tbsp)
Instructions
- Prepare the squash: If the kabocha squash is very hard to cut, microwave the whole squash for 2–3 minutes to soften it. Then, carefully cut the squash in half, scoop out the seeds, and cut into 2–3 inch pieces. Keep the peel on; it softens completely during cooking.
- Sauté aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking while stirring constantly until fragrant, approximately 1 minute.
- Add squash and spices: Add the kabocha squash pieces, vegetable broth, kosher salt, black pepper, and turmeric if using. Stir to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil over high heat, then reduce heat to medium-low. Simmer uncovered until the squash is very tender and easily pierced with a fork, about 20–25 minutes.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth, about 1–2 minutes. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Add coconut milk and lemon juice: Stir in the coconut milk and freshly squeezed lemon juice to add creaminess and brightness to the soup.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed. Warm gently over low heat for 2–3 minutes before serving. Enjoy your flavorful, creamy kabocha squash soup!
Notes
- Leaving the peel on the kabocha squash adds nutrients and texture, and it softens during cooking.
- If you do not have an immersion blender, use a regular blender but blend in batches carefully to avoid splashes of hot soup.
- For a richer soup, you can add more coconut milk to suit your preference.
- Low-sodium vegetable broth helps control the saltiness of the soup, allowing you to adjust seasoning to taste.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
