Curry Kabocha Squash Soup
Make the most out of cozy winter nights with this soothing Curry Kabocha Squash Soup.
Kabocha Squash, also known as Japanese Pumpkin, is a sweet variation of all those winter squashes we have come to love. Blended in this Curry Kabocha Squash Soup, it offers a creaminess that none of your friends will believe came from a vegetable! Kabocha’s natural sweetness and a warm kick from the curry powder make this soup comforting, nourishing and an exciting!
Plus, adding another squash to your collection of winter recipes? Now that’s what I call #squashgoals
Health Benefits of Curry Powder
Curry powder is a warming mix of spices that vary from culture to culture. However, while the ratios might change, the health benefits remain strong in all!
- It has anti-inflammatory and detox properties due to the turmeric. This spice is also what gives curry its brilliant yellow colour.
- Curry is fantastic for your heart! The cardamom and sweet basil in this spice mix help to relax tense blood vessels, naturally lowering blood pressure
- It’s great for boosting immunity and aiding in digestion! The coriander in curry powder helps your body fight off bacterial infections – especially those in the digestive tract.
Healing Herbs and Spices Free eBook
Want to learn more about the healing benefits of other spices you likely have in your pantry? My free eBook Healing Herbs and Spices explains the health benefits of 12 common herbs and spices. It teaches you how to spice up your life by incorporating them into your meals.
It also includes 4 bonus recipes from my cookbook Healthy Homemade Soups & Sandwiches.
Curry Kabocha Squash Soup Recipe
(gluten-free, vegan, paleo)
Prep time: 15 minutes | Cook time: 20 minutes | Serving size: 4
Ingredients:
- 1 tsp coconut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 kabocha squash, cubed (5 cups)
- 3 cups vegetable broth
- 1 cup coconut milk
- 3 tsp curry powder, to taste*
- ½ Tbsp lime juice (1/2 lime)
- Salt and pepper to taste
Directions:
- Place oil in a large pot and heat to medium heat, add onions and sauté for 5 minutes until soft. Next, add garlic, and saute until fragrant, 1 minute.
- Add squash, broth, coconut milk, and curry. Bring to a boil, lower the heat and simmer Curry Kabocha Squash Soup for 20 minutes or until the squash is soft.
- Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
- Top Curry Kabocha Squash Soup with a drizzle of coconut milk and serve.
If soup is not your thing, you will love the sandwich recipes in my cookbook Healthy Homemade Soups & Sandwiches.
They are quick, convenient, and original!
They are not your run of the mill BLT.
The sandwiches can all be made with bread, but in my cookbook I share my tips for using whole food alternatives like collard leaves.
In Healthy Homemade Soups & Sandwiches I share 9 bread and sandwich recipes made with accessible whole food ingredients and are easy to whip up in a hurry.
Buy my cookbook now
- 1 tsp coconut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 kabocha squash, cubed (5 cups)
- 3 cups vegetable broth
- 1 cup coconut milk
- 3 tsp curry powder, to taste*
- ½ Tbsp lime juice (1/2 lime)
- Salt and pepper to taste
- Place oil in a large pot and heat to medium heat, add onions and sauté for 5 minutes until soft. Next, add garlic, and saute until fragrant, 1 minute.
- Add squash, broth, coconut milk, and curry. Bring to a boil, lower the heat and simmer Curry Kabocha Squash Soup for 20 minutes or until the squash is soft.
- Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
- Top Curry Kabocha Squash Soup with a drizzle of coconut milk and serve.
all not dairy &all no wheat thankyou
Yep, this recipe is totally dairy and wheat free Susan!