Thai Kabocha Squash Soup

Kabocha, also called Japanese pumpkin, has a delectably sweet, creamy flesh. Slow-roasting this squash really brings out maximum flavor. If kabocha is not available in your area, feel free to subsitute an equal weight of acorn squash. Although acorn squash won't be as sweet, you can add a few drops of maple syrup to the mix to make up for it. Do add in all the toppings, though, which provide great flavor and texture to the soup.


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Prep Time
25 min
Cook Time
95 min
120 min


  • 1 3-lb kabocha squash, quartered and seeds removed (TIP: Alternatively, replace with an equal weight of acorn squash. If using extra-small acorn, halve them instead of quartering.)
  • 1-inch piece ginger, peeled and 
thinly sliced
  • 1 yellow onion, peeled and sliced
  • 4 cups low-sodium vegetable or chicken broth, divided
  • 3/4 cup coconut milk, plus additional for finishing (TRY: Native Forest Organic Unsweetened Coconut Milk Classic)
  • 2 tbsp red curry paste
  • 1 tsp sea salt
  • 2 limes, cut into thirds
  • Handful fresh mint leaves 
(sliced, if desired)
  • 2 red chiles, sliced, optional


  1. Preheat oven to 350°F. In a large roasting pan, place squash cut side up. Divide ginger slices evenly among squash cavities. Arrange onion around squash. Pour 2 cups broth in the pan and cover tightly with foil. Bake for 1 hour, 30 minutes, until squash is very tender.
  2. Set vegetables aside until cool enough to handle. Scoop squash flesh from skins and transfer to a large pot; discard skins. To pot, add onions and, if desired, ginger (adding the ginger slices will add a stronger ginger flavor to your soup) and cooking liquid from pan.
  3. Add remaining 2 cups broth, milk, curry paste and salt. Stir and bring to a boil; reduce heat and simmer for 10 minutes. With an immersion blender or upright blender, purée until smooth. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls; top each with an additional drizzle of milk, lime juice, mint and chiles (if using).

Nutrition Information

  • Serving Size 1/6 of soup
  • Calories 184
  • Carbohydrate Content 24 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 7 g
  • Saturated Fat Content 7 g
  • Sodium Content 512 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g