Kabocha squash is one of our favorite types of squash, also known as Japanese pumpkin. Combined with coconut milk, it makes a creamy squash turmeric soup. It’s richer and creamier than butternut squash and tastes a little bit more like pumpkin and sweet potato than other squashes (but, if you can’t find it, you can sub butternut squash for this recipe). And, it makes this soup extra creamy and rich!
One of our favorite ways to make kabocha squash is to slice it in wedges, rub with oil and roast until it gets crispy on the edges and soft inside. If roasting in wedges, we actually keep the skin on if it’s an organic squash and eat it too. When we have extra time on our hands, breading squash is another delicious special way to make it, like we do in our Crispy Delicata Squash Rings. We hope that this squash turmeric soup will bring you comfort and help you feel cozy!
Cozy Kabocha Squash Turmeric Soup
- 1 medium kabocha squash peeled and cut in cubes
- 1 Tbsp coconut oil or avocado oil
- 1 small yellow onion diced
- 2 cloves garlic sliced
- 1 heaping tsp ginger minced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- pinch black pepper
- 2 carrots diced
- 1 cup coconut milk from a can
- 1 1/2 cups vegetable broth or chicken broth, or bone broth
- drizzle of coconut milk
- squeeze of lime or lemon juice
- handful cilantro, mint or parsley
- First you'll need to peel the squash, de-seed it and cut it into chunks.
- Place a large pot over medium-high heat and add the coconut oil.
- Toss in the onions, once they become golden, add in the ginger, garlic, turmeric, cinnamon, black pepper and salt.
- Mix everything around so it’s coated in the spices. If your pot is becoming too dry, add a bit more coconut oil.
- Add in the carrots and chopped squash, toss to mix all together.
- Pour in the coconut milk and broth. Stir. Bring to a boil, cover the pot and simmer for 20 minutes.
- After 20 minutes, blend the soup in a blender (or use a hand blender) until it’s creamy. Be very careful as the soup will be scorching hot. You also can let the soup cool down for a little bit (5-10 minutes) before you blend it, if you prefer.
- Once blended, taste and re-season with salt and pepper if needed.
- Ladle into bowls and garnish with any of the toppings that you'd like.
- Kabocha squash: Butternut squash can work instead
- Vegetable broth: Chicken broth or bone broth can be used
- This soup will keep well for many days in the fridge, 4-5 days. So you can always make it in advance of when you want to serve it.