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Creamy Kabocha Squash Soup with Lemongrass

Course Soup
Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Servings 4
Calories 153 kcal


  • 1 tablespoon grapeseed oil or other flavorless oil
  • 2 stalks lemongrass tough outer leaves and stalk removed, tender parts crushed
  • 1 1/2 inch piece ginger sliced and crushed
  • 1 clove garlic crushed
  • 2 Kaffir lime leaves
  • 1/2 bunch cilantro stems thoroughly washed
  • 3 cups Kabocha squash rind and seeds removed, cut into 1" pieces
  • 1/2 teaspoon Thai red curry paste
  • 2 cups light coconut milk
  • 2 cups water or low sodium vegetable broth


  • chopped cilantro
  • thinly julienned Kaffir lime leaves


  1. Heat oil in a large saucepan over medium heat.  Add lemongrass, ginger and garlic, and cook until slightly browned, about 3-4 minutes. 

  2. Add Kaffir lime leaves, cilantro stems, Kabocha squash, and red curry paste. Cook for 2-3 minutes until fragrant. 

  3. Add coconut milk and water.  Bring to a boil, reduce to low and simmer, covered, for 15 minutes.  Turn off heat and leave on stove for ½ hour to allow flavors to meld.

  4. Transfer everything to a blender and blend until smooth.

  5. Serve, garnished with cilantro and Kaffir lime leaves, if desired.

Recipe Notes

Lemongrass and Kaffir lime leaves add a citrusy fragrance to this soup.

Nutrition Facts
Creamy Kabocha Squash Soup with Lemongrass
Amount Per Serving
Calories 153 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Sodium 93mg4%
Potassium 359mg10%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1288IU26%
Vitamin C 11mg13%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.