Rate this post
Creamy Kabocha Squash, Turmeric and Ginger Soup
Recipe Intro From rainbowplantlife

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Kabocha squash - the most underrated squash! Sweeter than butternut squash and absolutely delicious. I threw together a kabocha squash soup this week and while the measurements are rough (I didn’t write them down), it was SO good I had to share! -@rainbowplantlife


Prep time 20mins
Cook time 1hr
Yield: Serves or Makes 6
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).


  • 1 medium kabocha squash, halved, seeds discarded, and cut into wedges
  • 2 large leeks, cleaned and diced
  • 6 cloves garlic, minced
  • 2 inch piece ginger, minced or grated
  • 2 inch piece fresh turmeric, minced or grated
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 2 teaspoons kosher salt, plus more to taste
  • 1 (14 ounce can) full fat coconut milk
  • fresh lime juice, to taste
  • olive oil, as needed


  • Step 1

    Preheat the oven to 400˚ F. Toss the squash with olive oil, salt and pepper to taste. Place wedges on a foil-lined baking sheet and roast for 30-40 minutes or until fork tender and browned in some spots. Once cool a bit, remove the squash skin.

  • Step 2

    Heat 1 1/2 tablespoons olive oil in a large saucepan or Dutch oven over medium-low heat. Once hot, add the leeks, garlic, ginger and turmeric and cook for just a few minutes until softened. Add the cumin and toss to coat.

  • Step 3

    Pour in the vegetable broth, cooked and peeled kabocha squash, and 2 teaspoons kosher salt. Raise the heat and bring the soup to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.

  • Step 4

    Add the coconut milk and lime juice and stir to combine. Transfer the soup to a high speed blender, and process in batches until smooth.