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Curried Kabocha Squash Soup

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.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course dinner, Soup
Cuisine American, Indian
Servings 4 people

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.
Keyword dairy free, gluten free, paleo, Soup, vegetarian, whole30