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Creamy Kabocha Squash Soup with Coconut Milk

creamy kabocha squash soup with coconut milk - featured image
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This velvety kabocha squash soup with coconut milk is roasted whole for natural creaminess, then blended with ginger and garlic for a deeply comforting, dairy-free bowl that even squash-haters love.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 cups vegetable broth, low-sodium
  • 2 tablespoons coconut oil or olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • Optional toppings: toasted pumpkin seeds, extra coconut cream, fresh cilantro, chili flakes

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut kabocha squash in half. Scoop out seeds and stringy bits.
  2. Rub cut sides with 1 tablespoon coconut oil. Place cut-side down on a parchment-lined baking sheet.
  3. Roast for 35-40 minutes until fork-tender. Let cool 10 minutes.
  4. While squash roasts, heat remaining 1 tablespoon coconut oil in a large pot over medium heat. Add onion and cook 5-6 minutes until translucent.
  5. Add smashed garlic and grated ginger. Cook 1 minute until fragrant.
  6. Scoop squash flesh from skin (keep about half the skin for texture). Add squash chunks and vegetable broth to pot. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  7. Remove from heat. Blend with an immersion blender or in batches in a countertop blender until smooth.
  8. Stir in full-fat coconut milk (start with ¾ can, add more to desired consistency). Season with salt and pepper.
  9. Warm over low heat for 5 minutes (do not boil). Adjust thickness with broth if needed.
  10. Ladle into bowls and top with desired toppings. Serve immediately.

Notes

Roasting the squash whole with skin on concentrates flavor and adds natural creaminess. Don’t skip fresh ginger—it brightens the soup. Season in layers for depth. Coconut milk can separate if boiled; keep at a gentle simmer. Soup tastes even better the next day.

Nutrition

Keywords: kabocha squash soup, creamy squash soup, coconut milk soup, vegan soup, dairy-free soup, fall soup, winter soup

Find it online: https://noshbelle.com/creamy-kabocha-squash-soup-with-coconut-milk/