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Asian Kabocha Soup

Rated as 4.92 out of 5 Stars

"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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1 h 45 m servings 388
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.
  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.
  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(R) Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.
  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(R) Unsalted Chicken Broth to bring the soup to your preferred consistency.
  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.
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Nutrition Facts

Per Serving: 388 calories; 29.6 28.2 7.1 0 316 Full nutrition

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Read all reviews 11
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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 t...

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 curr...

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

Followed the recipe exactly and was so delicious.

Delicious, curry paste gives just a slight hint of heat , the small amt of ginger adds to a mild asian flavor Will defininitely make again!

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 del...

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 ...

I picked up a Kabocha squash and found this recipe. It was easy to make, but I made an error in judgement and decided to use up some Thai-Ginger vegetable stock that I had in the cupboard for a...

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)...