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Kabocha Squash Curry Soup Recipe

I love having warm and delicious soups for dinner on cold days. There’s just something comforting about a hot bowl of soup, steaming in front of you, while you look out the window at the snow and ice outside. Perfect! So today I’m sharing a delicious Kabocha squash curry soup recipe!

Kabocha Squash Curry Soup Recipe

This creamy soup has a bit of kick to it, but it’s not too spicy. I’m not a huge fan of anything spicy, so this soup is just right!

Kabocha Squash Curry Soup Recipe

  • 2 or 3 Kabocha squash (or other large squash like Hubbard or Buttercup)
  • 4 T olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 T fresh ginger, peeled and minced
  • 2 T yellow curry powder
  • ½ t cumin seed
  • ½ t salt
  • ½ t black pepper
  • 2 cans coconut milk
  • 1 C heavy cream
  • 1 quart veg stock

Preheat the oven to 350 degrees (F).

Cut the squash in half or quarters and clean out the seeds. We made this soup with a GIANT Blue Hubbard from my mom’s garden, so my brother actually cut this squash into eighths.

Kabocha Squash Curry Soup Recipe - Cut Up Squash

Kabocha Squash Curry Soup Recipe - Cut Up Squash

Brush the cavity and the cut rims with olive oil, then salt them.

Kabocha Squash Curry Soup Recipe

Put the squash pieces cut side down in baking dishes with a little bit of water. Cook at 350 for 45 minutes to an hour. The squash should be very soft, so keep cooking them if they aren’t basically falling apart when you poke them with a fork. Also, if your squash is thick like these in the picture, make sure it is soft all the way through. Take them out of the oven when they’re done and let them cool while you do the rest of the soup.

Kabocha Squash Curry Soup Recipe - Cooking Squash

In a large soup pot add the olive oil and chopped onion, and saute until the onion is clear.

Kabocha Squash Curry Soup Recipe - Saute Onions

Then add the garlic, ginger, salt, pepper, cumin, and curry, and saute until it gets a bit brown.

Kabocha Squash Curry Soup Recipe - Saute

Next add the coconut milk, the cream, and the stock and bring to a boil. Reduce heat to a simmer.

Kabocha Squash Curry Soup Recipe - Simmer

Remove the skin from the squash and scoop out the flesh. Add the flesh to the soup pot, cover, and simmer for 30 minutes. And you’re done!

If you want a really creamy soup instead of chunky, put the soup in batches into the food processor and puree before cooking for 30 minutes.

In my opinion, soups are the ultimate comfort food! What’s your favorite comfort food? Do you have any “wintery” soups that you make when it gets cold out?

Kabocha Squash Curry Soup

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Kabocha Squash Curry Soup

This delicious, creamy squash soup has a bit of a kick to it!

Ingredients

  • 2 or 3 Kabocha squash (or other large squash like Hubbard or Buttercup)
  • 4 T olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 T fresh ginger, peeled and minced
  • 2 T yellow curry powder
  • ½ t cumin seed
  • ½ t salt
  • ½ t black pepper
  • 2 cans coconut milk
  • 1 C heavy cream
  • 1 quart veg stock

Instructions

  1. Preheat the oven to 350 degrees (F).
  2. Cut the squash in half or quarters and clean out the seeds.
  3. Brush the cavity and the cut rims with olive oil, then salt them.
  4. Put the squash pieces cut side down in baking dishes with a little bit of water.
  5. Cook at 350 for 45 minutes to an hour. The squash should be very soft.
  6. Take them out of the oven when they're done and let them cool while you do the rest of the soup.
  7. In a large soup pot add the olive oil and chopped onion, and saute until the onion is clear.
  8. Then add the garlic, ginger, salt, pepper, cumin, and curry, and saute until it gets a bit brown.
  9. Next add the coconut milk, the cream, and the stock and bring to a boil. Reduce heat to a simmer.
  10. Remove the skin from the squash and scoop out the flesh. Add the flesh to the soup pot, cover, and simmer for 30 minutes. And you're done!
  11. If you want a really creamy soup instead of chunky, put the soup in batches into the food processor and puree before cooking for 30 minutes.
http://www.practicallyfunctional.com/kabocha-squash-curry-soup-recipe/

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Hi, I'm Jessi! Welcome to Practically Functional, a blog about real projects that real people can actually do! You don't have to be a pro in order to craft or do DIY projects; Practically Functional is full of projects for everyday life that anyone can do, regardless of skill or experience! Whether you're looking for fun crafts, DIY projects both big and small, gardening advice, cleaning tips, or quick and easy recipes, you'll find them here! Follow the step by step instructions in every tutorial, and don't hesitate to ask if you have any questions! Make sure you follow along by RSS or subscribe to daily or weekly emails so you don't miss a single tutorial!

Comments

  1. Your soup look WONDERFUL Jessi !!
    I will eat soup every day (even in the summer) if I could. I just LOVE soup, as long as it’s vegetarian.
    Squash soup is one of my favorite and like the seasoning that you used.
    I think I’m gonna replace the coconut milk for a regular one though

  2. I am crazy for curry! I never knew that was a kabocha squash- it’s huge! Saying hi and would love for you to check out Photo Friday Blog hop at my blog – cheers :)

    • Yeah, that squash was giant! It’s actually a Blue Hubbard instead of a Kabocha, but they are in the same family of squash so it’s fine to substitute them for this recipe. Kabochas look more like green pumpkins…

  3. I’ll have to check out this recipe again in a non-pregnant state. For some reason, I can’t do squash right now. This looks like a good recipe though. Thanks for linking up at Romance on a dime!!

  4. This looks yummy! Please share this in a new Linky Party –Weekend Kitchen Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.

Trackbacks

  1. […] is your favorite fall soup? I really like my Kabocha curry squash soup and curried cream of chicken soup, but I still think this one is my absolute […]

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