Curried Kabocha Squash Soup Recipe

Name: Curried Kabocha Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large shallots, finely chopped; 2 large garlic cloves, thinly sliced; Kosher salt; One 4-pound kabocha squashpeeled, seeded and cut into 3/4-inch cubes; 1 tablespoon hot curry powder; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon crushed red pepper; 1 quart chicken stock or low-sodium broth; 3 tablespoons fresh lemon juice; 2 tablespoons apple cider vinegar; 1/2 cup heavy cream; 1 tablespoon Asian fish sauce; Chopped cilantro, for garnish

Servings: persons

3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
Kosher salt
One 4-pound kabocha squashpeeled, seeded and cut into 3/4-inch cubes
1 tablespoon hot curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 quart chicken stock or low-sodium broth
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1/2 cup heavy cream
1 tablespoon Asian fish sauce
Chopped cilantro, for garnish

1
In a large saucepan, heat the olive oil until shimmering.
2
Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes.
3
Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes.
4
Add the chicken stock, lemon juice, apple cider vinegar and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
5
Working in batches, puree the soup in a blender until smooth.
6
Return the soup to the saucepan.
7
Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes.
8
Season the soup with salt.
9
Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 large shallots, finely chopped, 2 large garlic cloves, thinly sliced, Kosher salt, and more.

Yes, Curried Kabocha Squash 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.

Curried Kabocha Squash Soup

How did you like this recipe?

Frequently Asked Questions