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Creamy Thai-Spiced Kabocha Squash Soup

Creamy Thai-Spiced Kabocha Squash Soup

Vegan | Gluten-Free | Anti-Candida
Course Side Dish, Soup
Servings 4 servings


  • 1 medium kabocha squash peeled, seeded and cut into 1 inch cubes*
  • 1 can full fat coconut milk
  • 1 medium yellow onion diced
  • 1 heaping Tablespoon red curry paste more if you like kick
  • Pinch sea salt
  • Filtered water to cover


  1. Place the squash, milk, onion and curry paste in a tall soup pot and cover with water until just the tips of the squash are poking out.   Add a pinch of sea salt.
  2. Bring to a boil,  cover and reduce to medium heat.   Simmer about 15 min,  or until the squash is soft.
  3. Pour everything into a blender, preferably a Vitamix, and blend until smooth and creamy.  At this point you can add more water to reach your desired consistency.
  4. Add seasoning to your liking and Enjoy!!!

Recipe Notes

*If the squash is organic, save the skin for roasting later into kabocha squash "chips".