Curry Kabocha Squash Soup

What do you do when your best friend’s mother decorates Thanksgiving with fresh squash? Take them home and cook them!  The kabocha is not a well-known squash, but a great one for making soup (and easier to cut than a butternut.)

This recipe (from: is so easy to make on a whim and also works for those who want some clean eating.


  • 1, three lb kabocha squash
  • 1 tbsp coconut oil
  • ½ tsp salt (to taste)
  • ¼ tsp pepper
  • 3-1/2 cups chicken broth
  • ¼ cup coconut milk (original recipe suggested full fat)
  • 1-2 tsp (2 g) curry powder
  • Toasted/roasted squash seeds. (I cheated and used pumpkin seeds/pepitas from Whole Foods)

Roast the Kabocha squash (or if you want to use another one, that will work too.) Roast at 400 degrees F. Line baking sheet, halve squash, seed, and add oil, salt and pepper on the flesh.  Bake for 45 minutes. Allow to cool well enough to touch. 

Scoop out the flesh of the skin.

Put into a large pot, or high-powered blender.  I used a hand blender.  

Heat Squash, coconut oil, chicken broth, coconut milk, and curry. Blend until smooth.   

Adjust salt as needed. Heat if needed. Add Seeds then serve warm. 


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