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

Curry Kabocha Squash Soup by @jesselwellness #homemadesoup #curry

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.

Curry Kabocha Squash Soup by @jesselwellness #healthysoup #squashsoup

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.

Healing Herbs and Spices by @jesselwellness #healing #health #eBook

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:

  1. 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.
  2. 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.
  3. Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
  4. Top Curry Kabocha Squash Soup with a drizzle of coconut milk and serve.

Curry Kabocha Squash Soup by @jesselwellness #healthysoup #suqash

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

Healthy Homemade Soups & Sandwiches Smashed Chickpea Avocado Wrap by @jesselwellness #wrap #healthysandwich

 

Curry Kabocha Squash Soup
Author: 
Recipe type: Soups Sides
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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
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
Instructions
  1. 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.
  2. 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.
  3. Add lime juice, salt, and pepper. Puree in batched in a food processor or with an immersion blender.
  4. Top Curry Kabocha Squash Soup with a drizzle of coconut milk and serve.

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