This impressive Kabocha Squash Soup with Coconut Milk is surprisingly easy to make. No peeling, almost no chopping, and no blender required! Roasted squash and Thai Red Curry Paste create big flavor without the work. The Peanut Lime Crunch topping adds a fresh, herby finish. You've never had a soup like this before! (Vegan, Gluten Free).
This creamy Kabocha Squash Soup with Coconut Milk is an easy, cozy meal that still feels special. No peeling, barely any chopping, and no blender's required for this flavorful restaurant-worthy soup!
The Peanut Lime Crunch topping adds a crispy, fresh herb finish. It's inspired by the balance of salty, spicy, sweet, and sour flavors I learned from taking cooking classes in Thailand. And best of all, this memorable topping takes just minutes to make.
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Why you'll love this recipe
- Easy: This soup is made without a blender and keeps chopping to a minimum—only two knife cuts! No peeling or dicing squash, onions, or extra veggies.
- Roasted for better flavor: Roasted squash is the secret to a more flavorful soup. It concentrates the flavors in a way stovetop cooking can't match. (You can even roast canned pumpkin for deeper flavor, like in my Curried Pumpkin Soup). Roasting garlic alongside the squash gives the soup an extra boost, with minimal effort.
- Clever time savers: This recipe uses premade Red Curry Paste to add Thai flavors without hunting for specialty ingredients. And it combines store-bought fried onions with lime and peanuts for an impressive topping in minutes.
- Vegan and dairy-free: This creamy Kabocha Squash Soup and Peanut Lime Crunch topping are both vegan and dairy-free without any modifications.
- Meal prep friendly: Extra soup is great for quick lunches and dinners throughout the week. It freezes well too.
Ingredients (and substitutes)
Here's what you need to make creamy squash soup with a crunchy Peanut Lime topping. Some of these ingredients are used for both—to simplify your grocery shopping!
- Kabocha Squash: A slightly sweet Japanese winter squash with green skin and orange insides. Pick one that has dark green skin and feels heavy for its size. You can swap Amber Cup Squash (a sweeter red variety) or Sugar Pie Pumpkin (milder flavor).
- Thai Red Curry Paste: An easy way to add many flavors—like red chili, lemongrass, ginger, and shallots—without buying everything separately! Just check the label to make sure it’s shrimp-free, if needed. Aroy D, Maesri, and MaeJin are vegan-friendly.
- Coconut Milk: I always buy full-fat coconut milk instead of light. Why? Light coconut milk is just watered down, but it costs the same! You can dilute it yourself if needed, but full-fat gives the best flavor and texture.
- Crispy Fried Shallots: Adds a quick salty, crunchy topping! Usually found in the Asian aisle of conventional grocery stores. Or swap in fried onions from the condiments aisle (often used for burgers and hot dogs).
- Thai Basil: Has purple stems and narrower leaves than sweet basil. It adds a nice pop of freshness to the Peanut Lime Crunch topping. While there's no perfect substitute, you can swap Sweet (Italian) Basil, cilantro, or just leave it out. If you have extra Thai Basil to use up, make Green Curry Fried Rice or Thai Hot and Sour Soup.
- Brown Sugar: Just a teaspoon of sugar in the topping rounds out the spicy, salty, and tangy flavors. You can use granulated sugar or coconut sugar as a substitute.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more recipes with Thai Red Curry Paste? Make Vegan Laksa Noodle Soup, Vegan Satay Skewers with Tofu, or Halloumi Curry with Coconut Milk.
How to make Kabocha Squash Soup
This soup is weeknight-friendly with mostly hands-off cooking—and no blender to clean!
Here are the steps for making this creamy roasted Kabocha Squash Soup:
1. Drizzle squash (cut sides) and garlic with olive oil. Bake until golden and soft.
2. Let roasted squash and garlic cool, before removing the flesh and discarding the peel.
3. Cook curry paste and spices in hot oil until it darkens slightly, about 2 minutes.
4. Whisk in roasted squash, garlic, coconut milk, vegetable broth, and salt until smooth.
5. Bring to a simmer and allow flavors to meld. Finish with fresh lime juice.
6. Ladle soup into bowls and top with Peanut Lime Crunch.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
I tested this recipe 5 times in an effort to streamline the process and ingredients. Here's what I learned:
- How to make squash easier to cut: This comes up a lot when I'm teaching cooking classes! Microwave the whole squash just until it's barely warm on the outside. You don't want to cook the squash, but it'll make it easier to slice through. For this recipe, skip cutting through the hard stem of the squash. Simply cut on either side of it instead.
- Thai Red Curry Pastes vary: Some brands are more flavorful, spicy, and/or saltier than others. Use your favorite! If it's a new-to-you brand, start with less and add more to taste. Not all curry pastes are vegan, so read the ingredients label if needed.
- Position garlic at the back of the oven: My cookbook has tips on using your oven like a pro! For example, the back of the oven is hotter than the front. So, positioning the garlic at the back helps it softens faster.
- Whisk the squash and garlic until smooth: This recipe makes a creamy soup without a blender! Mash thoroughly before adding broth—it’s easier to whisk out lumps before adding too much liquid.
- Make the Peanut Lime Crunch just before serving: To keep the topping as crisp as possible, make it just before serving. And add only the amount of lime juice that the recipe specifies (not a drop more)!
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Recipe FAQ's
What's the easiest way to cut a Kabocha Squash for roasting?
Microwave the squash until it’s just warm on the outside (about 2 to 3 minutes, depending on your microwave). Then cut it in half, avoiding the tough stem—one half will be slightly bigger, but that’s okay.
Where can I buy Thai Basil?
Look for Thai basil in the produce aisle, near fresh herbs—or at Asian grocery stores. You might also find it at farmers' markets or specialty food shops. Refer to the Recipe Card's notes for substitution suggestions, if needed.
Can I freeze this Kabocha Squash Soup?
Yes, you can freeze this soup for up to 3 months.
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📖 Recipe
Kabocha Squash Soup with Coconut Milk
This impressive Kabocha Squash Soup with Coconut Milk is surprisingly easy to make. No peeling, almost no chopping, and no blender required! Roasted squash and Thai Red Curry Paste create big flavor without the work. The Peanut Lime Crunch topping adds a fresh, herby finish. You've never had a soup like this before! (Vegan, Gluten Free).
Pin Recipe
Ingredients
Roasted Squash and Garlic
- 3 lb kabocha squash (see note 1)
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine sea salt
Rest of Soup
- 2 tablespoons extra-virgin olive oil
- ¼ cup Thai red curry paste (see note 2)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 (14 fl oz / 398 ml) can full-fat coconut milk
- 4 cups vegetable broth
- ¼ teaspoon fine sea salt (more to taste)
- 1 to 2 tablespoons fresh lime juice (see note 3 for tip)
- cilantro (optional, for garnish)
Peanut Lime Crunch
- 1 teaspoon lime zest (½ to 1 lime, see note 3)
- 1 teaspoon fresh lime juice
- 1 teaspoon brown sugar (or coconut sugar)
- 3 tablespoons roasted salted peanuts
- 1 tablespoon finely minced Thai Basil (see note 4)
- 3 tablespoons fried shallots or onions
- ⅛ teaspoon fine sea salt
Instructions
- Preheat: Preheat oven to 400℉ (200℃). Line a baking sheet with parchment. Place a small piece of foil on top (for the garlic).
- Roast: Microwave 3 lb kabocha squash for 2 to 3 minutes, until barely warm on the outside (optional—this makes it easier to cut). Cut squash in half (see note 1) and remove seeds. Trim the top ¼-inch (0.6 cm) off 1 head garlic, then put garlic on foil. Drizzle a tiny bit of the 1 tablespoon extra-virgin olive oil over garlic, then use the rest to coat the squash's cut sides (no need to oil outer skin). Sprinkle ¼ teaspoon fine sea salt on squash, then flip so the cut sides are down on the parchment. Wrap garlic tightly in foil. Bake—with garlic closest to the back of oven—until very soft, about 45 minutes (see note 5). Unwrap garlic and flip squash, let cool.
- Start Soup: Warm a large pot over medium heat. Add 2 tablespoons extra-virgin olive oil. To the hot oil add ¼ cup Thai red curry paste, 2 teaspoons ground cumin, and 1 teaspoon ground coriander (careful, it can splatter). Cook, stirring constantly, until the paste is fragrant and darkens slightly, about 2 minutes. Remove from heat.
- Finish Soup: Use a fork to scoop out squash flesh (discard the skin). Transfer to the pot, off the heat. Squeeze the garlic cloves out onto the baking sheet. Use the fork to mash them into a smooth paste then transfer to pot. Whisk squash and garlic into the spices. Once smooth, whisk in 1 (14 fl oz / 398 ml) can full-fat coconut milk (see note 6), then 4 cups vegetable broth and ¼ teaspoon fine sea salt. Warm over medium heat, whisking occasionally, and simmer for 10 minutes. Taste and add 1 to 2 tablespoons fresh lime juice and more salt (if needed).
- Peanut Lime Crunch: While soup is simmering, combine 1 teaspoon lime zest, 1 teaspoon fresh lime juice (no more! see note 7), and 1 teaspoon brown sugar in a small bowl. Stir until sugar is dissolved. Add 3 tablespoons roasted salted peanuts and toss to coat. Stir in 1 tablespoon finely minced Thai Basil, 3 tablespoons fried shallots or onions, and ⅛ teaspoon fine sea salt.
- Serve: Ladle soup into bowls. Top with cilantro (whole leaves or chopped, if using). Sprinkle generously with the Peanut Lime Crunch.
Notes
- Squash: Kabocha squash is a rich tasting, sweet Japanese winter squash with green skin and a bright orange interior. Choose a dense ("heavy feeling") squash with a dark green skin. Substitute Amber Cup Squash (also known as "Red Kabocha") which is slightly sweeter, or Sugar Pie Pumpkin which has a slightly milder flavor.
- Red Curry Paste: If you're vegetarian/vegan, choose a brand that’s shrimp-free, like Aroy-D, Maesri, or MaeJin. Since curry paste brands vary in flavor and heat, adjust to taste as needed. Keep in mind that Thai Kitchen curry paste is very mild, so you'll likely need 1.5 to 2x the amount to achieve the same depth of flavor as the more traditional brands mentioned.
- Lime: You'll need about 1 lime—which will get juiced for the soup and zested for the Peanut Lime Crunch topping. It's easier to zest the lime first, then juice it after. Remove just the dark green layer ("zest"), avoiding the bitter white "pithe" underneath it.
- Basil: Thai Basil has green leaves and a purple stem. It has mild anise flavor, which works really well in this dish. In a pinch, you could substitute regular sweet basil (or more cilantro) but the flavor won't be quite the same.
- Roasting Garlic: To help the garlic soften faster, place it at the back of the baking sheet since the back of the oven is the hottest.
- Coconut Milk Garnish (optional): If you want to drizzle some coconut milk on top of the soup for garnish, just keep ¼ cup aside then you add the rest to the soup.
- Peanut Lime Crunch: Resist the urge to add more lime juice. We want to use the smallest amount, just to dissolve the sugar. If you add more lime juice, it'll make the topping too wet. Best made fresh, right before serving.
- Storage Tips: Refrigerate extra soup for up to 3 to 4 days or freeze for up to 3 months.
- Yield: Makes about 8 cups. Nutritional estimates assume 2 cups per serving.
Nutrition
Calories: 486kcal | Carbohydrates: 42g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 950mg | Potassium: 1310mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7022IU | Vitamin C: 47mg | Calcium: 152mg | Iron: 3mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
MARYAM GOLRIZ says
In the workshop in the library that you make this delicious soup, I tasted and it was very yummy😋😋😋I highly recommend all to make it and enjoy it😍😍
Bri Beaudoin says
Hi Maryam - So glad you were able to attend my in-person cooking workshop at your local library! Thank you for joining. Thrilled you loved the Kabocha Squash Soup. Thanks for taking the time to recommend it to others! Hope you have a fabulous rest of your week.