Coconut Koginut Squash Soup


We recently discovered the Robin’s Koginut Squash and love it. This soup is heavenly.

1 Robin’s Koginut Squash (other squashes like Butternut or Kabocha may be substituted.
1 can (13.5 ounces) of coconut milk
1 onion
1 large carrot
1 large stalk of celery
1 cup of water or vegetable stock
1/2 cup of nutritional yeast
1 Tablespoon adzuki bean miso or other light miso
1 teaspoon freshly ground nutmeg
1 clove of minced garlic (or 1 teaspoon garlic powder)
1 teaspoon madras curry powder
1/2 teaspoon cinnamon
pinch of pepper


  • Preheat oven to 350oF.
  • Bake the squash by cutting it in half and removing the seeds, place the squash cut side down on a sheet pan lined with parchment paper and bake for 45 minutes or until tender. Let cool and scoop out the inside of the squash discarding the skin.
  • Dice the carrots, celery and onions and sauté in a large sauce pan in one cup of water with the spices until the vegetables are soft.
  • Add the baked squash and coconut milk and bring to a boil. Lower the heat and simmer for fifteen minutes.
  • Remove from the heat and stir in the miso.
  • Purée the soup with a hand mixer or blender* until smooth. Use caution while blending hot soup or allow the mixture to cool before blending.


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