Coconut Curry Squash Soup

Date Added: May 3, 2010 Fusion Appetizers
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Prep Time

5 mins

Cook Time

15 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


The coconut and curry flavor in this simple to make soup will delight your friends and family. This is a completely vegetarian soup, a fast and easy preparation for a soup with so much body and dimension. A must Try!!!


  • 5  Pound(s) Yellow or Green Squash (or both)
  • 1
  • 30  Fluid ounce(s) Coconut Milk, unsweetened
  • 2
  • 1  Each Spanish Onion, sliced
  • 3
  • 2  Fluid ounce(s) Curry Paste, red or green
  • 4
  • 1/2  Cup(s) White Miso Paste
  • 5
  • 1  As Needed Water (to float squash)
  • 6
  • 2  Table Spoon(s) Olive Oil
  • 7
  • 1  To Taste Salt
  • 8
  • 1  To Taste Pepper
  • 9
  • 2  Table Spoon(s) Lime Zest
  • 10
  • 2  Table Spoon(s) Cilantro, chopped
  • 11


    1. Clean squash then rough chop it
    2. Heat oil in a pot
    3. Add squash and onions to pot and sweat out until soft
    4. Add curry paste, mix in without breaking up squash
    5. Add coconut milk and top off with water (if needed just to float the squash)
    6. Once the soup has come to a simmer, turn off the heat and stir in the white miso paste
    7. Do not over boil the squash, it's important for it to retain some body to help thicken the soup
    8. Puree the soup with a blender or immersion blender
    9. Taste and adjust with salt and pepper if needed
    10. Garnish the soup with limd zest and cilantro and serve

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