- Serves
- 6–8
- Prep
- 20 minutes
- Cook
- 45 minutes
- Oven
- 400°F (200°C) for the squash
Make it
Creamy Roasted Kabocha Squash & Coconut Soup
Serves 6–8 · 20 min prep · 45 min cook
Ingredients
Roasted squash
- 1 green kabocha squash
- 1 orange squash (red kabocha or similar)
- 2 tbsp olive oil
- Pinch of sea salt
Soup base
- 1 large onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil
- 3–5 cups vegetable broth, as needed
- 1 can (400 mL) full-fat coconut milk
Spices
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ½ tsp mango powder (amchur)
- ¼ tsp black pepper
- ½ tsp sea salt, or to taste
- Pinch of cayenne pepper (optional)
Optional garnishes
- Toasted pumpkin seeds
- Fresh cilantro
- Coconut milk drizzle
- Freshly cracked black pepper
Instructions
- Roast the squash. Preheat oven to 400°F (200°C). Peel, deseed and cut both squash into 1–2-inch cubes. Toss with olive oil and a pinch of salt. Spread evenly on a parchment-lined baking sheet. Roast for 25–35 minutes, turning halfway through, until tender and lightly caramelized.
- Sauté the vegetables. In a large soup pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots and celery. Sauté for 8–10 minutes until the vegetables begin to soften.
- Add the aromatics and spices. Add garlic and ginger. Cook for 1 minute. Stir in cumin, coriander, turmeric, cinnamon, black pepper and optional cayenne. Cook for another 30–60 seconds, stirring to release the aromas.
- Add the roasted squash. Add approximately 5–6 cups of roasted squash to the pot. Pour in 3 cups vegetable broth and stir. Bring to a gentle simmer and cook for 10–15 minutes, until the carrots and celery are completely tender.
- Blend until creamy. Using an immersion blender, blend the soup until completely smooth and velvety. Add additional vegetable broth gradually until you reach your desired consistency.
- Add coconut milk and mango powder. Pour in the entire can of full-fat coconut milk. Stir in ½ tsp mango powder (amchur). Simmer gently for another 3–5 minutes. Avoid boiling vigorously.
- Adjust the flavour. Taste and adjust salt, pepper and mango powder as needed. For additional tanginess, increase mango powder gradually to a maximum of approximately 1 tsp. If the soup tastes too sweet, add a little more salt or mango powder. If too thick, add more vegetable broth.
- Serve. Ladle into bowls and garnish with toasted pumpkin seeds, fresh cilantro and a swirl of coconut milk.
Tips for the best flavour
- Roasting the squash until lightly caramelized creates a naturally sweet, nutty flavour.
- Full-fat coconut milk gives the soup its rich, silky texture.
- Mango powder adds a subtle fruity tang that balances the sweetness of the squash.
- Fresh ginger, cumin and coriander complement the coconut milk beautifully.
- For additional protein and fibre, blend in ½–1 cup cooked white beans.
- Start with less broth and gradually add more to maintain a thick, creamy consistency.
Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
Note: This recipe assumes approximately 5–6 cups of roasted squash. If both squash yield more, increase the vegetable broth and seasonings proportionally.
Nutrition notes
Kabocha and carrots are both rich in beta-carotene, which the body uses to make vitamin A, and the vegetables bring fibre to every bowl.
Full-fat coconut milk is where the richness comes from, and most of the fat. On its own the soup is light on protein, so the white bean tip is worth using if this is your whole meal.
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