Creamy Curried Kabocha Squash Soup
By :Chef AJ
Print Recipe
Votes: 2
Rating: 4.5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Almond Milk, Oats
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 servings
Ingredients
  • 8 cups Kabocha squash cooked
  • 4 cups Water
  • 1/4 cup oats gluten free rolled
  • 3 cups onion chopped
  • 4-6 cloves garlic
  • 1 tablespoon seasoning salt free or salted
  • 2 teaspoons smoked paprika
  • 1 teaspoon curry powder mild
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups almond milk plain unsweetened
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Almond Milk, Oats
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 servings
Ingredients
  • 8 cups Kabocha squash cooked
  • 4 cups Water
  • 1/4 cup oats gluten free rolled
  • 3 cups onion chopped
  • 4-6 cloves garlic
  • 1 tablespoon seasoning salt free or salted
  • 2 teaspoons smoked paprika
  • 1 teaspoon curry powder mild
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 4 cups almond milk plain unsweetened
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes.
  2. Remove carefully when cool enough to handle, cut squash in half and remove seeds.
  3. Rinse out the pressure cooker insert to use again.
  4. Place the seeded squash and all of the remaining ingredients, except for the almond milk, back into the insert and cook on high pressure for 5 minutes.
  5. Release the pressure and add the almond milk. Using an immersion blender, add the almond milk and puree the soup right in the pot. Alternatively, carefully blend the contents in a blender.
  6. This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk. Enjoy!
  7. Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients.  This is delicious served over black, red, brown or wild rice.  Garnish with fresh chopped chives and sprinkle with smoked paprika before serving.
4 replies
  1. wkosborn
    wkosborn says:

    This may be a stupid question, but do we have to peel the squash first before cooking it in the IP? The way I read this recipe, we can put it in whole, but then there’s no mention of peeling. Can this be clarified? Thank you!.

  2. bpenderg1
    bpenderg1 says:

    I had the same question, and came to the conclusion that peeling was the only thing that made sense. The squash was a little hot coming out of the Instant Pot so I ended up using a knife more than a peeler, and losing a little squash but not much. The soup was delicious! I had to make a few changes because of what I had on hand, and it worked out wonderfully. I ended up using a little less non-dairy milk (3 cups) and unsweetened vanilla coconut milk instead of almond milk. I worried about the vanilla but the taste was wonderful. I used half vegetable broth and half water, and less onions. Otherwise followed the recipe and it was fabulous!

  3. JAG Ryan
    JAG Ryan says:

    In response to the previous replies – Chef AJ has a video on youtube where she shows how she makes it. She does NOT peel the squash – you can eat the skin of a Kabocha, and it is in fact very tasty (and the fiber is good for you). The skin gets chopped up into tiny pieces via the immersion blender.

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