Whole-Roasted Kabocha Squash Soup
with Coconut & Cilantro


  • Kabocha squash

  • 1 large chopped yellow onion

  • 2 cloves of garlic

  • 1 tsp ground ginger

  • 1/2 tsp chili flakes (sub smoked paprika if you don’t enjoy any spice)

  • Olive oil

  • Salt

  • 1 can of coconut milk

  • 1/2 cup chopped fresh cilantro

  • Juice and zest of a lime


  • Put the whole kabocha squash on a baking sheet and roast at 400°F until tender – about 45 minutes.

  • Let cool slightly, and then peel (the thick peel should come off easily after roasting), slice crosswise, and scoop out the seeds; reserve the flesh for later.

  • In a medium to large pot, cook 1 large chopped yellow onion, 2 cloves of garlic, 1 tsp ground ginger, 1/2 tsp chili flakes (sub smoked paprika if you don’t enjoy any spice), olive oil and salt over medium-high heat.

  • Add the roasted squash. Add 1 can of coconut milk, and then fill the empty can with water and add that, too.

  • Everything in the pot should be covered by liquid. Bring everything to a boil, and then turn it down to a simmer. Cook until the vegetables are tender, and the soup is fragrant – about 25 minutes.

  • Stir in 1/2 cup chopped fresh cilantro and the juice and zest of a lime; puree the soup until smooth. Season to taste.

Kabocha Soup

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