Kabocha Squash Soup

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Prep time5 minutes
Cooking time45 minutes
Total time50 minutes


Kabocha squash is a type of winter squash, also known at the Japanese pumpkin. It has a green skin, orange flesh and is great for roasting and steaming. 


squash, kabocha (medium)
2 tablespoons
olive oil
2 tablespoons
coconut oil
onion, yellow (diced)
2 cloves
garlic (minced)
1 tablespoon
ginger, fresh (minced)
pepper, jalapeño (seeded and minced)
1 teaspoon
1 teaspoon
coriander, ground
1 teaspoon
garam masala
3 cups
stock, vegetable
1 cup
coconut milk (unsweetened)
salt (to taste)
black pepper, ground (to taste)
lime (cut into wedges)


Heat oven to 375 degrees F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.


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