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Green Curry Kabocha Squash Soup with Black Sesame

  • Author: Mary
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6-8 1x


Units Scale
  • 1 kabocha squash (mine was roughly basketball sized)
  • 1 tsp olive oil
  • 1/2 white onion, minced
  • 2 Tbsp green curry paste
  • 2 garlic cloves, crushed
  • 4 cups vegetable stock
  • 1 can coconut milk
  • salt & pepper
  • 1 Tbsp black sesame seeds
  • 1/4 cup chopped green onions


  1. Preheat the oven to 400F. Slice the squash in half, spoon out seeds, and lightly oil the cut sides. Place cut-side down on a baking sheet, and bake until soft (25-35 minutes). Remove and let cool until you can handle, and peel off the skin.
  2. Place a large soup pot over medium heat. Add the olive oil, then the onion. Cook, stirring, for 2 minutes before adding the curry paste. Cook for another minute before adding the crushed garlic cloves. Cook for 1 minute, then add the coconut milk, vegetable stock, and cooked squash.
  3. Bring everything to a simmer, add 1/2 tsp salt, and gently break apart the squash with your spoon. Simmer for 15-20 minutes, then blend with an immersion blender. Season with salt & pepper to taste. Serve warm, topped with black sesame seeds and green onions.