Kabocha Squash Soup with Coconut Milk and Lime Leaves

4.4 (6 reviews)

Kabocha Squash Soup with Coconut Milk and Lime Leaves



  • 5 cups Vegetable Stock
  • 1 medium kabocha squash, about 3½ pounds, cut in half, seeds removed
  • 1 Tbsp. vegetable oil or olive oil
  • 1 large yellow onion, chopped
  • 1 Tbsp.  minced garlic
  • Salt and pepper, to taste
  • 3 stalks lemongrass, tough tops and outer leaves removed, finely chopped
  • 1/4 cup grated fresh ginger
  • 1 or 2 kefir lime leaves
  • 1 14-ounce can  unsweetened coconut milk
  • 10-15 Thai basil leaves, bundled and cut in thin ribbons


  • Preheat the oven to 400º F.
  • Make the stock and keep it warm over low heat.
  • Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, 35 to 40 minutes. When the squash is cool enough to handle, scoop it out of the skin. You should have about 4 cups.
  • Heat the oil in a soup pot and add the onions, ½ teaspoon salt, and a pinch of pepper and cook until they begin to soften, about 3 minutes. Add the garlic, lemongrass, and ginger and cook for 2 minutes. Add the squash, the stock, and the lime leaf and bring to a boil. Lower the heat and simmer, uncovered, about 30 minutes.
  • Remove the lime leaf and puree the squash mixture in a blender until smooth. Pass through a food mill and return to the pot over medium-low heat. Add the coconut milk and cook for 5 to 10 minutes. Adjust the seasoning with salt and pepper to taste. Garnish each serving with Thai basil.

Makes about 2 quarts

Rated 4.4/5 based on 6 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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