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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!
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.
Brush the cavity and the cut rims with olive oil, then salt them.
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.
In a large soup pot add the olive oil and chopped onion, and saute until the onion is clear.
Then add the garlic, ginger, salt, pepper, cumin, and curry, and saute until it gets a bit brown.
Next add the coconut milk, the cream, and the stock and bring to a boil. Reduce heat to a 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?
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