Coconut curry kabocha squash soup with apple

Kabocha squash soup with coconut milk in bowl by crostini.

5 from 2 votes

Coconut curry kabocha squash soup with apple

This full-flavored soup is the essence of fall with orange kabocha squash, apple, and delicious warming spices. Serve it as a starter for your holiday meal, or add crusty bread and make a dinner out of it.

(Note that the cook time listed is for the air fryer. If you cook the squash in the oven, it will take more time.)

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Indian, Vegan

Keyword: fall food, fall recipe, seasonal produce

Servings: people

Calories: 136kcal

Author: Cadry Nelson

Ingredients

1 medium kabocha squash orange (roughly 2 pounds)
1 teaspoon avocado oil plus more for oiling squash
1 yellow onion chopped
½ teaspoon salt plus a pinch more for seasoning onions
3 cloves garlic minced
1 Tablespoon hot curry powder or mild if you prefer*
1 teaspoon cumin
1 medium apple cored, peeled, and chopped (Pink Lady is my favorite)
½ cup water
1 teaspoon Better Than Bouillon no chicken base
1 (13.5-ounce) can reduced fat coconut milk
1 teaspoon maple syrup

Instructions

If you're planning to roast the squash in the oven, preheat your oven to 400 degrees. If you're going to use the air fryer (my preferred method), skip this step.
Carefully cut the squash in half. Use a spoon to remove the seeds from the inner cavities. Lightly coat the squash with oil.
Air fryer directions: Put the squash halves into the air fryer basket. Air fry cut side up at 390 degrees for 20 minutes, or until lightly browned and very tender. (Air fryers & squash sizes vary, which will affect cooking time.)
Oven directions: If you don't have an air fryer, put the two halves cut-side down on a parchment paper covered baking sheet. Roast in the oven at 400 degrees for 45 minutes or until tender.
While the squash is cooking, add oil to a soup pot, and bring to a medium heat. Add chopped onions and a pinch of salt. Saute a few minutes, until translucent and fragrant.
After a few minutes, add minced garlic, and saute a minute more. (Lower heat, if necessary, so that you don't burn the garlic.)
Add curry powder, cumin, and chopped apples. Fully combine with a spoon, and then deglaze the pot with water and bouillon. Cover and cook on low for 7 to 10 minutes.
(You'll notice it's not a lot of water. That's okay. Most of the liquid for the soup is coconut milk. For the soup to be creamy & not watery, you don't want to overdo it on excess liquid.)
Once the squash has fully cooked, remove it from the air fryer or oven. Cut off the stem and any hard or ugly bits from the skin. Then chop the squash into medium-sized pieces.
(If you're using a green kabocha squash or a squash with a thick peel, scoop out the flesh from inside the peel and discard.)
Add the chopped squash to the soup pot.
Add reduced fat coconut milk and ½ teaspoon salt. Stir to combine, and cook on medium for about 10 minutes.
Use an immersion blender to blend the soup until smooth in the pot.
(If you don't have an immersion blender, carefully transfer the soup to a stand blender with a ladle, and blend until smooth. Then transfer it back to the soup pot.)
Add maple syrup to the soup and stir. Cook on low for 10 minutes or longer to allow the flavors to meld. Then serve.

Notes

If you have difficulty cutting the uncooked squash in half, poke a few holes in the skin with a knife, and then microwave it for about 4 minutes to soften it first.

Orange kabocha squash has a thinner peel than green kabocha squash, which makes it easier to blend well. If you're using green kabocha, acorn, or another squash with a thicker peel, scoop the cooked squash from the peel after air frying or baking. Then add it to the soup without the peel.

Penzey's hot curry powder is my favorite in this soup. However, if you prefer a less spicy soup, use a smaller amount or a milder curry powder. Start with 2 teaspoons of curry powder, and then you can add the final teaspoon of curry powder later if you like.

If you'd like a heartier soup, add a drained can of chickpeas and a couple big handfuls of chopped kale to the blended soup at the same time as the maple syrup.

Nutrition