Asian Kabocha Soup

Name: Asian Kabocha Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) kabocha squash, halved and seeded; 2 teaspoons vegetable oil; 2 tablespoons olive oil; ½ cup chopped onion; 1 clove garlic, chopped; 1 (1 inch) piece minced fresh ginger root; 3 tablespoons red curry paste; 4 cups Swanson® Unsalted Chicken Broth, or more as needed; 1 (13.5 ounce) can coconut milk; salt and pepper to taste; ½ cup fresh cilantro leaves; 1 lime

Rating: 4.92 stars

12 Ratings
11 Reviews
3 Photos

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

By mauigirl

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Recipe Summary

prep:

15 mins

cook:

1 hr 30 mins

total:

1 hr 45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

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

Reviews (11)

Most helpful positive review

jennicooks4sugi

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

Helpful

(1)

12 Ratings

5 star values: 11
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jennicooks4sugi

12/12/2016

Helpful

(1)

Emily C Brandt

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

Kayla Beisel

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

DevonMN

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

Lisa Wilson

11/27/2017

Followed the recipe exactly and was so delicious. Read More

Sasha Fast

12/20/2017

Turned out great. Added purple yams to make it chunky. Read More

sidra1446

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

Rhonda C

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

Vicki

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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All Reviews for Asian Kabocha Soup

- of Reviews

Asian Kabocha Soup

Servings Per Recipe: 4
Calories: 387.9

% Daily Value *

protein: 14 %

carbohydrates: 9 %

dietary fiber: 19 %

sugars:

fat: 46 %

saturated fat: 97 %

vitamin a iu: 192 %

niacin equivalents: 9 %

vitamin b6: 5 %

vitamin c: 55 %

folate: 6 %

calcium: 9 %

iron: 25 %

magnesium: 18 %

potassium: 8 %

sodium: 13 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.