Kabocha Squash Soup with Japanese Curry

Name: Kabocha Squash Soup with Japanese Curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 pounds kabocha squash ((about one large squash)); 2 tablespoons olive oil, (divided); 1 medium onion, (diced); 1 medium apple ((Fuji or Honeycrisp work well) peeled and diced); 3 garlic cloves, (minced); 1 tablespoon freshly grated ginger; 1 tablespoon Japanese curry powder, (plus up to an additional tablespoon, to taste (Note 1)); 3 cups vegetable broth; 1 cup full-fat coconut milk; Salt and pepper, (to taste); Additional coconut milk, (for drizzling); Toasted pepitas; Chopped scallions

Instructions

Prep:15minCook:1h 10min

My kabocha squash soup is silky smooth, lightly sweet, and infused with the warm spices of Japanese curry. It’s the ultimate cozy fall soup, easy to make, naturally vegan and gluten-free, and absolutely irresistible!

Updated at: Sat, 04 Jul 2026 11:00:23 GMT