Home » Recipes » Lunch » Soup + Stew + Chili » Kabocha Squash Soup Recipe
(updated February 22, 2021)
4.69 from 16 votes
By Dani Spies
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If you are in the mood to eat some spectacular soup this weekend, I’ve got your back (and yes! this would also be a great addition to any Thanksgiving menu).
Thanks to ginger, red thai curry paste, and coconut milk, thiseasy Kabocha Squash Soupdevelopsa rich, complex flavor with little effort in practically no time at all.
If you really want to save some time, be sure to cook your squash before hand, because while its very easy, it does take a hot minute to prep and cook.
And finally, ifyou can’t find kabocha squash, you can make this recipe work with sweet potato or pumpkin as well, so no need to worry. Enjoy!
Lightly coat a rimmed baking sheet with cooking spray and place kabocha squash, skin side up, on the pan.
Pop in the oven and roast for 20-30 minutes or until the squash is tender (you should be able to easily pierce it with a fork). Allow to cool and then scoop out the flesh and set it aside.
Heat a large dutch oven over a medium low heat and add the coconut oil. Once the oil has melted, toss in the onions and cook for a few minutes, or until the onions begins o turn translucent.
Add in the garlic, ginger, and salt. Cook for one minute, or until fragrant, and then stir in the red curry paste. Combine everything together and then add in the kabocha squash and the veggie stock. Stir and simmer for 20 minutes, so the flavors can mingle and marry together.
Remove from heat and allow to cool down a bit. Working in batches, add the soup to the blender, being sure not to fill the blender more then 1/3 of the way up, and blend until rich and creamy.
Repeat until all the soup is done and then return the soup to the pot, stir in the coconut milk and gently reheat. Serve + enjoy!
About Dani Spies
Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.
I literally just got a Kabocha squash in my CSA box last night! So looking forward to trying this over the weekend!
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Danisays
Awesome! Let me know how you like it 🙂
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Mithrasays
Wooowww….Tasty and deliciouys soup recipe !!
Reply
Danisays
Awesome! Happy you enjoyed it 🙂
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Nataliesays
Hi Dani! I’m prepping a double batch of this soup right now; I’m thinking might freeze one (before I add coconut milk). Do you think this would work? Thanks:)
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Danisays
Yes! That would work for sure.
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Anitasays
I just made this and it tasted amazing! Wonderful recipe, thanks so much!
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Danisays
So glad to hear that! I happy you enjoyed it.
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Alondrasays
Hi Dani 🙂 what can i use instead of the thai paste, unfortunately i cannot find it in my country. Thanks!!
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Danisays
Thai paste is made of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste – so maybe adding a little bit of ANY of these ingredients would be a great way t add flavor. Another thought would be some curry powder – easy peasy!
While Kabocha squash excels in antioxidant power, butternut squash stands out for its vitamin-rich composition. Acorn squash and delicata squash offer a nutrient-packed punch, and spaghetti squash provides a low-carb alternative without compromising nutritional value.
It has a low glycemic index, which means it slowly increases and maintains blood sugar levels. Like other winter squash types, kabocha pumpkin is rich in polysaccharides or fiber. It keeps you full for longer and prevents blood sugar from rising quickly.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
It also resembles a sweet potato in taste. However, kabocha has a lower glycemic load than sweet potato and pumpkin, so it doesn't cause the blood sugar to spike. It's also a great source of beta carotene, a precursor of vitamin A.
Kabocha Benefits. Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.
Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease.
Many people use kabocha squash for weight loss, and for good reason. With less than 40 calories and 1.7 grams of fiber per cup, adding kabocha squash to your diet can be a great way to support feelings of satiety and boost weight loss.
Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.
Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.
Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.
Per cup, butternut also offers 3 grams of fiber to benefit gut health. Due to it's high antioxidant activity, and presence of the carotenoid zeaxanthin, research has suggested butternut squash may help protect your eyes from macular degeneration, support heart health and play a role in immune function.
Butternut squash is incredibly nutritious! It's rich in minerals too: 89 mg of calcium, making it a surprisingly calcium-rich food plus 1.3 mg of plant-based iron. It also contains 615 mg of potassium and 63 mg of magnesium for a healthy heart.
Butternut Squash: is packed with vitamin C and beta carotene, both of which act as antioxidants in the body and protect the cells from damage. Spaghetti Squash: also makes an excellent alternative to pasta due to its spaghetti-like strands.
So which winter squash is the overall nutrient heavyweight? Acorn squash wins the match. It offers more folate, calcium, magnesium (nearly one-third of a day's worth in one cup) and potassium than butternut, hubbard and spaghetti squash.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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