Curried Kabocha Squash Soup (w/ spiced shrimp)

Just a quick recipe for all the soup lovers out there during these c-c-c-COLD times across the country. I believe we are currently close to ‘false spring’ here in New England so, keep those soup recipes handy, friends!

This can be put together quick and only required about 20-25 minutes of cooking time. I also added a serving of garlic spinach to it when I served to up the greens factor for my meal. This soup can take a lot of additions well for sure. Adjust the spice levels to your liking and ENJOY!


  • 5 cloves garlic, peeled and minced
  • 1 medium white onion, diced (300 g, approx. 2 cups)
  • 1 tbsp minced fresh ginger or 1 tsp ginger paste
  • 3 tbsp red curry paste
  • 4 cups vegetable stock (divided into 3.75 and .25 cups)
  • 1 medium squash (can also use buttercup)
  • 4 cups chopped carrots
  • 1 tbsp fresh lime juice
  • 1/2 to 1 cup coconut milk (you’ll want to reserve a 1tbsp of the milk and the solids from the top as your soup topper)
  • ground garam masala to top served soup
  • cilantro for garnish


  1. Place onion, garlic in deep pot and sauté on medium high until fragrant
  2. Add1/4 cup stock, curry paste and ginger to pot and cook for 1-2 minutes
  3. Add in remaining stock, carrots and squash. Simmer for 20 minutes.
  4. Remove from heat and blend with immersion blender
  5. Return to low heat and add in coconut milk (1/4 cup at a time until you hit your preferred creaminess and consistency… I used almost a full can except the reserved ‘cream’ for topping the soup.
  6. Add in lime juice and serve, topped with garam masala, cilantro and coconut cream (and shrimp if you choose!)

Spiced Shrimp (approx enough for 2 servings of 8 shrimp each)

16 jumbo shrimp, deveined, and shell removed

1/2 tsp of the following spices: yellow curry powder, garlic powder, cumin, red pepper flakes

1 tsp garam masala

salt and pepper to taste

1 tbsp of Olive Oil


  1. place oil in pan over medium heat
  2. add in shrimp and move around pan to coat both sides with oil
  3. add in all spices and sauté until cooked through (approx 4-5 minutes)
  4. remove from pan and set aside until serving
  5. serve on top of squash soup or on the side with a wedge of fresh lime


Super quick, simple and healthy!


3 Comments Add yours

  1. Geri Lawhon says:

    Great looking soup. Thanks for the instructions.

    Liked by 1 person

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