Kabocha Squash Soup with Coconut Milk

5 from 1 vote

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).

Prep Time5

Cook Time1

Total Time1 5

Servings:

Author: Bri Beaudoin

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

US Customary - Metric

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