Curried Kabocha Squash Soup
© Beth Kirby

Curried Kabocha Squash Soup

  • ACTIVE: 35 MIN

This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar, plus a subtle touch of fish sauce.

Slideshow: Warming Soups


  1. 3 tablespoons extra-virgin olive oil
  2. 2 large shallots, finely chopped
  3. 2 large garlic cloves, thinly sliced
  4. Kosher salt
  5. One 4-pound kabocha squash—peeled, seeded and cut into 3/4-inch cubes
  6. 1 tablespoon hot curry powder
  7. 1/2 teaspoon ground cumin
  8. 1/4 teaspoon ground cinnamon
  9. 1/4 teaspoon crushed red pepper
  10. 1 quart chicken stock or low-sodium broth
  11. 3 tablespoons fresh lemon juice
  12. 2 tablespoons apple cider vinegar
  13. 1/2 cup heavy cream
  14. 1 tablespoon Asian fish sauce
  15. Chopped cilantro, for garnish
  1. In a large saucepan, heat the olive oil until shimmering. 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. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes. 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.
  2. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.
Make Ahead
The squash soup can be refrigerated for up to 3 days. Reheat gently, adding a little water if the soup is too thick.