Asian Kabocha Soup Recipe

Name: Asian Kabocha Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) kabocha squash, halved and seeded; 2 teaspoons vegetable oil; 2 tablespoons olive oil; 1/2 cup chopped onion; 1 clove garlic, chopped; 1 (1 inch) piece minced fresh ginger root; 3 tablespoons red curry paste; 4 cups Swanson(R) Unsalted Chicken Broth, or more as needed; 1 (13.5 ounce) can coconut milk; salt and pepper to taste; 1/2 cup fresh cilantro leaves; 1 lime

Servings: persons

1 (2 pound) kabocha squash, halved and seeded
2 teaspoons vegetable oil
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
1 (1 inch) piece minced fresh ginger root
3 tablespoons red curry paste
4 cups Swanson(R) Unsalted Chicken Broth, or more as needed
1 (13.5 ounce) can coconut milk
salt and pepper to taste
1/2 cup fresh cilantro leaves
1 lime

1
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil.
2
Brush flesh side of squash with vegetable oil. Place halves, flesh down, on prepared baking sheet. Bake until tender, 50 to 60 minutes. Let cool. Scoop out flesh and set aside.
3
Heat olive oil in a large, heavy pot over medium heat. Add chopped onion; cook and stir until translucent, about 10 minutes. Add garlic and ginger root; cook until fragrant, about 1 minute. Stir in red curry paste. Add cooked squash. Stir in Swanson(R) Unsalted Chicken Broth and coconut milk. Bring to a boil; reduce heat and simmer 30 minutes. Remove from heat. Season with salt and pepper.
4
Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Add additional Swanson(R) Unsalted Chicken Broth to bring the soup to your preferred consistency.
5
Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of fresh lime juice.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 pound) kabocha squash, halved and seeded, 2 teaspoons vegetable oil, 2 tablespoons olive oil, 1/2 cup chopped onion, and more.

Yes, Asian Kabocha Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Kabocha Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions