Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Kabocha Squash Soup with Japanese Curry
NUTRITION · PER SERVING85M COOK
CAL 20%·PRO 18%
CARBS 45G44% OF CAL
8G FIBER16G OTHER20G TOTAL SUGAR
FAT 24G54% OF CAL
14G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky-smooth kabocha squash soup lightly sweetened with apple and infused with warm Japanese curry spices. A cozy, naturally vegan fall favorite.
mainjapanesesoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 5- 4 pounds kabocha squash ((about one large squash))
- 2 tablespoons olive oil, (divided)
- 1 medium onion, (diced)
- 1 medium apple ((Fuji or Honeycrisp work well) peeled and diced)
- 3 garlic cloves, (minced)
- 1 tablespoon freshly grated ginger
- 1 tablespoon Japanese curry powder, (plus up to an additional tablespoon, to taste (Note 1))
- 3 cups vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper, (to taste)
- Additional coconut milk, (for drizzling)
- Toasted pepitas
- Chopped scallions
At a glance
PER SERVING · TIME 85M
CAL 20%·PRO 18%
CARBS 45G44% OF CAL
8G FIBER16G OTHER20G TOTAL SUGAR
FAT 24G54% OF CAL
14G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 522mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1855mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 522MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.