November 8, 2021
What’s says Fall more than a Curried Roasted Squash Soup? This soup is gluten and dairy free and easy to make. It’s full of flavor and warms your soul to the core.
I got the idea for this recipe for a friend of mine. Here is the thing, I have friends who love good food, love to cook but have zero interest in measuring things or writing down recipes when they are getting creative in their own kitchens. In turn, I get a lot of messages like “I just made this soup where I roasted some squash & garlic then blended it with broth, ginger and coconut milk.” Or “I just made a one pan meal with brussels sprouts, chicken and ranch, you should make it for your blog”. Ha, I’m never lacking in recipe inspo for this reason and I love making sense of these amazing recipes my friends and family have thought up in their minds.
This soup idea actually came from my friend Meghan, and I was trying it out when my parents were in town. This is an added layer of creativity because my mom was in the kitchen with me, tasting every step of the way. So we turned a basic roasted squash soup idea into a curried soup full of amazing spiced like curry powder, garam masala, cumin and more. It’s just the ultimate warming combo.
Why Kabocha Squash?
Why Not. If you’ve never had kabocha squash, it’s very similar to an acorn squash and slightly less sweet than a butternut squash. I personally would describe it as if a delicata squash and acorn squash a had a baby.
Similar to a delicata squash, you can peel the skin off or you can eat it. And similar to the acorn squash it’s a bit thicker in size and has a that beautiful orange color.
In this recipe you could absolutely replace it with butternut squash. Another option would be to do half butternut squash and half sweet potato, peeled.
Do I have to roast my squash and garlic?
The short answer is no. You don’t have to. You can peel the squash and chop the squash up into cubes and extend the boiling time, and allow the squash to cook in the broth. You could also mince the garlic direct into the pot with the onions. However, the purpose of roasting the squash and garlic is to add depths of flavor to the dish. It’s unlike any other.
Curried Kabocha Squash Soup in The Slowcooker
If you want to make this recipe EXTRA Easy, you can go the slowcooker route.
Combine the cubed squash, minced garlic, onion, broth, Curry Powder, Cumin, Garam Masala, Turmeric, ginger, salt, and pepper in the slow cooker and stir to combine.
Cook on low until the squash is very soft and fork tender.
Using an immersion blender, blend the soup until smooth, adding the coconut milk and maple syrup. You could also put it into a high powered blender to blend it.
Ingredients Needed
When rounding up ingredients for any recipe, it’s always exciting when you already have most of the items you will need. For this recipe, you might have everything you need except the squash! You’ll likely be able to find the squash at your local supermarket in the fall, though, so no need to worry! Here’s what you will need to make the BEST kabocha squash soup recipe:
- Kabocha Squash – Substitute would be butternut squash
- Garlic Cloves
- Yellow Onion
- Vegetable Stock or Chicken or Turkey Broth
- Grated Ginger
- Spices: Curry Powder, Cumin, Garam Masala, Turmeric, Salt & Pepper
- Coconut Milk
- Maple Syrup (optional) (Sub 2 dates if on Whole30)
Curried Kabocha Squash Soup
Ingredients
- 4 Tbsp Olive Oil, divided
- 3 lbs kabocha squash sub: butternut squash or sweet potato
- 4 cloves garlic
- 1 C yellow onion, diced
- 4 C chicken or turkey broth sub: vegetable for vegetarian
- 1 tsp grated ginger
- 2 tbsp curry powder
- 1/4 tsp cumin
- 1 tsp garam masala
- 1/2 tsp tumeric
- 1 tsp salt more to taste
- 1/4 tsp pepper
- 1 13.5 oz can full fat coconut milk
Instructions
Roast Kabocha Squash & Roast Garlic
- Preheat oven to 400°
- Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I’ve found that the best way to attack it is to cut off the top and the bottom, ’cause once the flesh is exposed, cutting it in half is a breeze.
- Scoop out the seeds and cut the squash into 1-2 inch wedges. Toss the squash with your 2 tbsp of olive oil. Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray. If roasting an entire head of garlic, cut off 1/4 inch of the garlic head & drizzle with olive oil. Wrap in foil. Set on the pan.If roasting single cloves, toss onto the pan and toss with a little oil. Place Pan in the oven.
- Roast the squash & garlic for 30 minutes, flipping them over at the midpoint. Once out of the oven, allow the squash to cool before scooping it out of the skin and into a bowl. Set aside.
Stovetop Soup instructions
- Heat 1-2 Tbsp of oil in a large dutch oven or pot.
- Add the onions & allow to saute for 4-5 minutes or until translucent.
- To the pan, add the garlic, squash, grated ginger, and all spices. If you did not roast your garlic, mince it at this time and add the pan before the other ingredients to allow it to get fragrant. If you did not roast your squash, make sure it is peeled & cubed into 1 inch cubes and you will extend teh simmer time below to 30 minutes.
- Add the broth. Bring to a boil and then reducteto a simmer for 15 minutes.
- After cook time is complete. Transfer your soup to a high speed blender, add coconut milk and maple syrup (or dates if on whole30) and blend until smooth.You can also use an immersion blender in the soup pot to complete this step as well.
- Serve immediately with Naan or garnish with crispy chickpeas.
