Creamy Kabocha Squash, Turmeric and Ginger Soup

"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

Recipe Intro From rainbowplantlife

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  • Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 6

Recipe Card


  • 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.