Often overlooked kabocha squash are widely available in the market. They are perfect to make this beautiful, creamy soup with fragrant Thai flavors.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.

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  • Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and set aside.

  • Heat olive oil in a large, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about 10 minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson® Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.

  • Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Add additional Swanson® Unsalted Chicken Broth to bring the soup to your preferred consistency.

  • Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice.

Cook's Note:

You can substitute butternut squash for the kabocha if you prefer.

Instead of a blender or food processor, you can use an immersion blender to puree the soup

I like to add a drizzle of sweet coconut sport to gild the lily and add a touch of sweetness. Do NOT use curry powder. Curry paste has no curry. It is a blend of fragrant spices that have a unique flavor with NO traditional curry flavors.

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Nutrition Facts

388 calories; protein 7.1g; carbohydrates 28.2g; fat 29.6g; sodium 316.5mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
12/12/2016
My family loved this. Don't waste time separating the flesh from the skin instead throw the whole thing (minus the stem and the seeds) in the blender after it has baked in the oven. Another tip: Microwave the kabocha for 5 minutes before halving it. It makes it a bit easier to cut. Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2016
My family loved this. Don't waste time separating the flesh from the skin instead throw the whole thing (minus the stem and the seeds) in the blender after it has baked in the oven. Another tip: Microwave the kabocha for 5 minutes before halving it. It makes it a bit easier to cut. Read More
(1)
Rating: 5 stars
01/14/2016
INCREDIBLE!!! I love kabocha garlic and ginger coconut and lemon!!! I never would have thought to put them together. Brilliant!!!! I ate three big bowls of it before I could stop! I don't eat spicy food so I omitted the curry paste and it was still amazing. Also I doubled the recipe though I only had one can of coconut milk but it was enough. I baked the kabocha for an hour which turned out to be a bit too long because it was mush by then. At that point it's hard to separate the skin so I'll bake it for less time in the future. I'll be making this again very soon! Read More
Rating: 4 stars
09/06/2019
Really good base recipe, I strayed a little bit with the curry paste, I used curry cubes from the Asian grocery store and added some red pepper flakes so my soup had a bit more af an Indian curry/traditional curry flavour but with the coconut milk, lime and ginger still tasted fresh. I will definitely use the recipe again and try to vary it to what ingredients I have on hand Read More
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Rating: 5 stars
01/06/2016
I didn't have red curry paste so I used 2 t sriracha instead. First bite was good and then we could feel the spice in the back of our throats. Really good and decided it's a perfect soup for a head cold. Bought some reed curry paste so I'll be prepared next time around. Read More
Rating: 5 stars
11/27/2017
Followed the recipe exactly and was so delicious. Read More
Rating: 5 stars
12/20/2017
Turned out great. Added purple yams to make it chunky. Read More
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Rating: 5 stars
09/26/2016
This was fantastic the perfect fall soup with amazing flavor at every bite. I followed the recipe except I used 2TB of curry paste instead of 3. Next time I'll go full with on as I could stand for it to be spicier it was flavorful but not at all spices. Great first time trying kabocha squash will be doing this one again. Read More
Rating: 5 stars
10/04/2016
This is a phenomenal recipe. Both my husband and myself enjoyed it. I used ginger paste instead of fresh grated ginger and omitted the cinlantro (personal preference). It was absolutely delicious. I will be making this again for sure. Read More
Rating: 5 stars
03/19/2016
We bought this squash not knowing what to do with it and a recipe search yielded this recipe which is now one of my favourite soup recipes (if not my fav)! Flavour was amazing (has a great kick) and it just got better through the week as we ate it. Delicious! Read More
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