Delicious Kabocha Squash Soup Recipe

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Try this kabocha squash soup – a comforting and delicious winter soup. It is sweet and uses simple ingredients.

Details of Kabocha Squash Soup Recipe Video

Uploader: Clean & Delicious

Title: How to Make Kabocha Squash Soup Recipe | Japanese Pumpkin Soup!

Duration: 05:39

Tags: kabocha squash recipe, kabocha, recipe, squash, soup


Hey, guys, it's Danny. Now in my last video, we covered everything you need to know about kabocha squash. So I wanted to come back and make sure that you had a very easy insanely delicious recipe that you could use your Kabocha for. So I am showing you a vegan red Thai curry soup kabocha squash recipe that I promise will blow your mind.

Extracting Raw Kabocha

So the first thing we need to do is roast up our squash. So it needs to be cut in half but because kabocha is a very difficult squash to cut through. What I like to do is throw it in the microwave for 3 or 4 minutes.

This helps to soften the skin then I will cut it in half vertically and scoop out all the seeds and the membrane. Lay it flesh side down on a rimmed baking sheet that's been coated with a little cooking spray.

Then throw it into a 425-degree oven for 20-25 minutes or until it is fork tender. Then I let it cool until it's cool enough to handle scoop out all of the flesh and set it aside now. FYI you could 100% treat this like a head-start ingredient on the weekend when you are doing your food prep.

Make the squash and then take that cooked roasted squash store in an airtight container right in your fridge. During the week you will save yourself a lot of time and a lot of effort when you're ready to make your soup.

Making Kabocha Squash

Now to make the body of this soup into a nice big pot I'm adding one tablespoon of coconut oil. Once that has melted I'm gonna add in one chopped onion give that a stir. Let it cook until it's becoming translucent. Then I'm gonna add 1 tablespoon of grated ginger, 4 cloves of chopped garlic and a teaspoon of kosher salt.

Now a lot of people ask me why I use kosher salt and it's simply because I like the texture. Kosher salt has bigger crystals than most other salts. So by volume, you'll actually end up using less salt than if you were using a salt that has smaller crystals.

So I'm just gonna let this cook for a few minutes. Stirring it periodically in just about the time when you're feeling like you want to eat the kitchen. Because it smells so good you're gonna be ready for your next ingredient.

So I'm adding in 3 tablespoons of red curry paste. Now, this is a new ingredient to me, it is insanely delicious it has a very exotic intoxicating flavor to it. Basically what it's made up of is red chili peppers garlic lemongrass and kaffir lime. It adds a real depth of flavor and complexity to this soup, which is beautiful.

Because this is such a simple soup but it tastes like there's so much more work that has gone into it. I'm gonna leave a link down in the description box below if you guys want to check out that ingredients. Once I've got this all stirred together I'm gonna stir in my kabocha squash.

Mixing Ingredients

Remember it is already cooked along with four cups of low-sodium veggie broth. Give it another stir crank the heat up to high, let everything come to a boil. Then we'll reduce it down and let it simmer for about 20 to 30 minutes or until all those flavors have come together.

Really at this point, your kitchen is going to smell delectable. So then I'll shut my heat off let everything cool down a bit. Then we are going to blend this up in the blender. So it's gonna be into the blender about a third of the way up, blend until it's nice and rich and creamy.

Transfer it out and do the rest of the soup and you just keep blending and transferring until you've worked through all. The soup could you use an immersion blender to do this absolutely if you have it and you like it to do that.


Now once all of my soup is blended together and back in the pot. I am going to add in a half a cup of coconut milk and then I'm going to gently reheat the soup until it's warm enough to serve the thing with the coconut milk is.

If it gets too hot it can separate, that's why I do it right at the end. Now this soup is extra beautiful with an extra drizzle of coconut milk over the top and a little sprinkle of pumpkin seeds.


This kabocha squash soup recipe is so complex. You have a little bit of heat just a tiny bit of spice. Then those flavors of the curry and the kaffir lime and the lemongrass. I mean it really makes for a spectacular soup. This soup is good enough to serve to company, do it alongside a beautiful kale salad and you would have an amazingly clean and delicious dinner that would be guaranteed to impress.

Now make sure you guys take a second and give me a nice big thumbs up. If you like awesome delicious healthy recipes, then share this recipe with anybody else you know who's trying to eat better.

If you guys want any of the details from this recipe they will be down in the description box below. Thank you so much for watching, I'm Danny Spees, I'll see you back here next time with more clean and deliciousness Cheers.