This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seasoned with ginger, coconut milk, + red Thai curry paste for the win! Its super easy to make and crazy delicious!
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KABOCHA SQUASH SOUP RECIPE

1 medium kabocha squash, halved and seeded
1 tablespoon coconut oil
1 yellow onion, chopped
4 cloves fresh chopped garlic
1 inch chunk ginger, shredded
1 teaspoon Kosher salt
3 tbsp. thai red curry
4 cups vegetable stock
1/2 cup coconut milk

Preheat the oven to 425.

Lightly coat a rimmed baking sheet with cooking spray and place kabocha squash, skin side up, on the pan.

Pop in the oven and roast for 20-30 minutes or until the squash is tender (you should be able to easily pierce it with a fork). Allow to cool and then scoop out the flesh and set it aside.

Heat a large dutch oven over a medium low heat and add the coconut oil. Once the oil has melted, toss in the onions and cook for a few minutes, or until the onions begins o turn translucent.

Add in the garlic, ginger, and salt. Cook for one minute, or until fragrant, and then stir in the red curry. Combine everything together and then add in the kabocha squash and the veggie stock. Stir and simmer for 20 minutes, so the flavors can mingle marry together.

Remove from heat and allow to cool down a bit. Gently stir the coconut milk into the pot and then working in batches, add the soup to the blender, being sure not to fill the blender more then 1/3 of the way up, and blend until rich and creamy.

Repeat until all the soup is done.

Return the pot to the stove and heat it up. Serve and enjoy!

Makes about 6 cups

Sending you lots of LOVE + DELICIOUSNESS!

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