Creamy Kabocha Coconut Curry Soup

Creamy Kabocha Coconut Curry Soup

Kabocha squash soup: Make this creamy, comforting soup with coconut milk, curry, and apple. Easy to prepare and incredibly delicious!

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 medium kabocha squash (orange (roughly 2 pounds))
• 1 teaspoon avocado oil (plus more for oiling squash)
• 1 yellow onion (chopped)
• 1/2 teaspoon salt
• 3 cloves garlic (minced)
• 1 tablespoon hot curry powder
• 1 teaspoon cumin
• 1 medium apple (cored, peeled, and chopped)
• 1 teaspoon Better Than Bouillon no chicken base

Method

 

1. If using the oven, preheat to 400°F (200°C). If using an air fryer, skip this step.
2. Carefully cut the kabocha squash in half, scoop out seeds, and lightly coat cut sides with avocado oil.
3. Air Fryer: Place squash cut-side up in basket, air fry at 390°F (200°C) for 20 mins until tender. Oven: Place cut-side down on parchment-lined sheet, roast at 400°F (200°C) for 45 mins until tender.
4. While squash cooks, heat avocado oil in a soup pot over medium heat. Add chopped yellow onion and a pinch of salt; sauté until translucent (about 5 mins).
5. Add minced garlic and sauté for 1 minute more, lowering heat if needed to prevent burning.
6. Stir in curry powder, cumin, and chopped apple. Deglaze the pot with water and Better Than Bouillon base. Cover and simmer on low for 7-10 minutes.
7. Once squash is cooked, remove from heat. Chop the flesh into medium pieces, discarding the stem and tough parts of the peel.
8. Add the chopped kabocha squash flesh to the soup pot.

Notes

– Use ripe kabocha squash for maximum sweetness.
– Adjust curry powder heat to your preference.
– Don’t overcook the garlic; it can turn bitter.
– For an extra creamy finish, blend a portion of the soup before adding all squash.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful kabocha squash soup lies in the proper roasting technique and the balance of flavors. Roasting the kabocha squash enhances its natural sweetness and creates a depth of flavor through caramelization. The sugars in the squash caramelize, adding complexity to the soup. Additionally, sautéing the onions and garlic before adding them to the pot develops the base flavor through the Maillard reaction, which is crucial for a rich and savory profile. Control of heat is also important; cooking the spices at the right temperature allows their essential oils to release, enhancing the overall flavor.

Troubleshooting

• Problem: The soup is too thick.
  Fix: Add more vegetable broth or water gradually until the desired consistency is achieved.
• Problem: The soup lacks flavor.
  Fix: Increase the amount of salt or spices, or add a splash of lime juice for brightness.
• Problem: The kabocha squash is tough to cut.
  Fix: Microwave the squash for 3-5 minutes to soften it slightly before cutting.
• Problem: The soup is too spicy.
  Fix: Add a dollop of coconut cream or yogurt to mellow the heat.

Substitutions

• Kabocha squash: Use butternut squash or pumpkin for a similar texture and sweetness.
• Avocado oil: Substitute with coconut oil or olive oil for different flavor profiles.
• Hot curry powder: Use mild curry powder or garam masala for a less spicy option.
• Medium apple: Replace with a pear for a different sweetness and texture.

Pro tips

• Use ripe kabocha squash for maximum sweetness.
• Adjust curry powder heat to your preference.
• Don’t overcook the garlic; it can turn bitter.
• For an extra creamy finish, blend a portion of the soup before adding all squash.

Enjoy this uniquely flavorful and comforting kabocha squash soup. It’s a delightful way to savor the season!

Frequently asked questions

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