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Cozy Kabocha Squash Soup with Coconut Milk: Easy 30-Min Recipe

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This velvety kabocha squash soup with coconut milk is a quick and comforting 30-minute recipe that’s perfect for cozy nights. It’s naturally vegan, gluten-free, and packed with flavor from fresh ginger and creamy coconut milk.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–2.5 pounds)
  • 1 can full-fat coconut milk (13.5 oz or 400 ml)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1-inch piece fresh ginger, peeled and sliced
  • 3 cups vegetable broth (or chicken broth)
  • 2 tablespoons coconut oil (or olive oil)
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • Optional toppings: toasted pumpkin seeds, drizzle of coconut cream, fresh cilantro, red pepper flakes, or a swirl of yogurt

Instructions

  1. Prep the squash: Rinse the kabocha squash, cut in half, scoop out seeds and pulp, and cut into 2-inch chunks. Do not peel.
  2. Sauté the aromatics: Heat coconut oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add smashed garlic and sliced ginger, cook for 1 minute until fragrant.
  3. Add the squash and broth: Add kabocha chunks and vegetable broth. Stir, scraping up any browned bits from the bottom.
  4. Simmer until tender: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until squash is fork-tender.
  5. Blend until silky: Remove from heat. Use an immersion blender to blend until smooth. Alternatively, let cool slightly and blend in batches in a regular blender, never filling more than halfway.
  6. Add the coconut milk: Shake the can of coconut milk well, then pour into the blended soup. Stir and warm over low heat for 2-3 minutes. Do not boil.
  7. Season to perfection: Add salt and pepper. Stir, taste, and adjust as needed.
  8. Serve and garnish: Ladle into bowls and top with desired garnishes.

Notes

Don’t skip the fresh ginger—it adds essential warmth. For best flavor, make the soup a day ahead. If using a regular blender, let the soup cool slightly and blend in batches to avoid splattering. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: kabocha squash soup, coconut milk soup, vegan soup, gluten-free soup, 30-minute soup, fall soup, winter soup

Find it online: https://goldensimmer.com/cozy-kabocha-squash-soup-with-coconut-milk-easy-30-min-recipe/