Kabocha Coconut Curry Soup

This velvety kabocha coconut curry soup combines sweet winter squash, aromatic curry paste, and creamy coconut milk, finished with fresh lime for a bright, balanced bowl.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 2 tablespoons thai red curry paste
• 2.5 pounds kabocha squash
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt
• 1 can unsweetened full-fat coconut milk
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the curry paste and cook until fragrant, about 1 minute. (about 6 min) — Medium heat
2. Add the kabocha squash, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, until the squash is very tender when pierced with a fork, 20 to 25 minutes. (about 25 min) — Gentle simmer
3. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a countertop blender, leaving the vent open and covering it with a kitchen towel. (about 5 min) — Off heat
4. Stir in the coconut milk and return the soup to low heat until warmed through, about 3 minutes; do not boil. Stir in the lime juice, taste, and adjust the salt if needed. (about 3 min) — Low heat
5. Ladle into bowls and garnish with cilantro. Serve hot. (about 1 min) — Hot