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Creamy Winter Squash Soup with Pomegranate

Jordan Wise
A warming, creamy winter squash soup that gives your wee toes a warm and gets you into the holiday spirit.
Cook Time 1 hr
Active Time 25 mins
Course Appetizer, Main Course, Soup
Servings 2 people


For the Soup:

  • 2 Kabocha Squash
  • 1 Sweet Onion Chopped
  • 1 can Unsweetened Coconut Milk
  • 1 tsp Curry Powder
  • Olive Oil
  • Salt & Pepper

As for Garnish:

  • Pomegranate Seeds
  • 1 dollop Coconut Yogurt
  • Pepitas (Pumpkin Seeds)


  • Preheat your oven to 400F. While it’s heating, cut your Squash in fourths, deseed them, and give them a good douse of Olive Oil and Salt & Pepper on a tinfoil lined baking sheet. Roast for 35 minutes or until the edges are golden brown. You should at this point, be able to scoop out the meat of the squash no problemo.
  • While the Squash is roasting, Slice the Onion real thin, throw it in a soup pan (which you will use later, so make sure it’s big enough) with some olive oil and salt and cook down until they’re caramelized.
  • In a blender (I use this one), blend down the roasted squash, onions, curry powder, and salt & pepper with the can of coconut milk.
  • Once well blended, add back to that pot that you cooked down the onions in. You aren’t cooking it any longer, you’re just heating it to serve.
  • Serve in your favorite soup bowl or mug, with a dollop of your favorite yogurt, and a sprinkle of pomegranates and pepitas!


This Creamy Winter Squash Soup recipe serves two. It, however, can be doubled, or tripled, whatever you need, but if doing so make add the curry powder gradually and to taste instead of using the measurements.
Soup can be made up to three days in advance. Just put it in the fridge after the blending step.
Not a Curry fan? Instead, cook down some bacon, add a bit of the fat to the mixture before blending. As a garnish, cook down some leeks and add bacon crumbles to the top with your yogurt!