Prep time
Cook time
Total time
If possible, this tastes even better on day two or three. Feel free to add more or less chicken stock depending on how thick you like your soup. A handful of spinach, garbanzos or even shrimp would be delicious in this, too.
Recipe type: soup
Serves: 8 servings
  • 1 small Kabocha squash (about 3 pounds), quartered
  • drizzle of neutral oil (like vegetable or canola)
  • salt and pepper
  • 1 large onion, sliced
  • 1 large shallot, sliced
  • 3 cloves garlic, minced (optional)
  • 2 Tbs. Panang curry paste
  • 3-14 oz. cans of chicken or vegetable stock (more or less, as desired)
  • 1-14 oz. can of coconut milk
  • juice and zest of 1-2 limes
  • Garnishes: roasted cashews, Greek yogurt, cilantro
  1. Preheat oven to 400 degrees.
  2. Drizzle a little oil, salt and pepper over quartered (skin on) Kabocha squash. Put in oven until fork tender, about 45-50 minutes.
  3. While that is cooking, saute onions in a drizzle of oil. After 5 minutes, add shallots. Add 1-2 Tbs. Panang Curry paste, adding a tiny bit of water or chicken stock so it doesn't scorch. Add minced garlic if using, and cook for about 5 minutes until lightly caramelized.
  4. Add chicken stock, coconut milk, sauteed onion/shallot/garlic mixture to pot. Spoon cooked flesh of squash into pot (using all but peel) and cook for about ten minutes. Puree the whole soup in blender until silky smooth, adding more chicken stock or water for desirable consistency.
  5. Season to taste with salt and pepper and add the zest and juice of 1-2 limes.
  6. Serve warm with preferred garnishes.
Recipe by Portland Sampler at