Vegan Curried Koginut Squash Soup

Vegan Curried Koginut Squash Soup


A cozy and fuss free soup that’s great for a chilly weeknight dinner. However,  this Vegan Curried Kogniut Squash Soup is not only easy to make, it’s also the perfect combination of sweet, spicy, and delightfully satisfying. 


A Comforting Fall Meal

Soup on a cold night-  It’s often just what’s needed. It provides comfort and it warms us from the inside out.

However, this soup also has amazing flavor to boot. The combination of sweet Robin’s Koginut Squash and curry is a match made in flavor heaven. It’s sweet, spicy, and everything in between. 


Vegan Curried Koginut Squash Soup in a bowl garnished with crispy chickpeas


A Satisfying Squash with a Fun Name

This recipe features Robin’s Koginut Squash. This large hybrid winter squash has a creamy, almost velvety texture like kabocha squash with the rich, sweet flavor of a butternut and that means it is the perfect base for this comforting fall soup. 

Additionally, this squash was developed by Michael Mazourek of Row 7 Seeds in New York. It was also named in honor of Robin Ostfeld, an organic farmer, who helped develop the new squash variety. 

Keep an eyes out for this squash at your local farmers market or you can order the seeds directly from Row 7 Seed Company, and grow your own! 


Watch: How to Make Vegan Curried Koginut Squash Soup



  • Robin’s Koginut Squash This hybrid winter squash has the sweetness of butternut combined with the velvety texture of kabocha which is an incredible base for this soup. 
  • Shallots –  The mild shallots are roasted to provide a caramely sweetness.  
  • Chickpeas (aka Garbanzo Beans) – Seasoned chickpeas are roasted until crispy and then used as a fun and protein-rich garnish for this soup. 
  • Vegetable Broth The broth loosens the blended ingredients to reveal a silky smooth soup. 
  • Coconut Milk –  Rich and creamy coconut milk adds a velvety texture to the soup. 
  • Dry Spices  –  A combination of curry powder, coriander, cumin, salt & pepper deliver a robust flavor that is a terrific contrast to the sweet squash. 
  • Fresh Cilantro –  This optional garnish provides a pop of brightness to the cozy soup. 


Robin's Koginut Squash Cut in Half alongside prepared shallots and garlic for roasting with a bowl of chickpeas in the background 


FAQ & Curried Koginut Squash Soup Tips:

  • Can this soup be made without the curry powder?

    • Yes. If you aren’t the biggest fan of curry, it can be omitted. However, we would suggest adding other spices such as rosemary, thyme, or sage to compliment the squash and add depth of flavor. 
  • Is there a substitute for the Koginut Squash? 

    • Absolutely. If you aren’t able to track down a Robin’s Koginut Squash or if it is out of season, you can also use butternut squash, pumpkin, or even roasted sweet potatoes in its place.
  • Tip 1: Adjust the consistency with the vegetable stock. 

    • Depending on whether you like a thicker soup or not, you can adjust the amount of vegetable stock used for this recipe. The thickness of your soup will also vary depending on the size of your squash. Therefore, we recommend starting with 4 cups of broth but you can add more while blending depending on your personal preference.  
  • Tip 2: Reserve a little of the coconut milk for a fancy swirl garnish. 

    • To create a gourmet look, just add a few drops of the coconut milk to the top of the soup when serving. Then, use a toothpick to give it a fun swirl. 
  • Tip 3: Store the crispy chickpeas in a separate container. 

    • If you have leftovers, we suggest storing the chickpeas in a separate airtight container at room temperature but refrigerate the soup. Then, after warming the soup, add your chickpeas for garnish. This will ensure that they remain crispy. 


It’s Cozy Season

Now that the sun is setting earlier and there’s also a chill in the air, we often crave comforting soup. Put on a cozy sweater and grab a spoon. You will feel better in no time. 

Finally, if you have made this squash soup, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!


Ingredients for vegan curried koginut squash soup  Mixing the spice mix for the soup which includes curry powder, coriander, cumin, and cinnamon

A wood cutting board with a halved Robin's koginut squash, peeled shallots, and a head of garlic ready for roasting  A sheet pan with seasoned chickpeas prior to roasting

Roasted chickpeas on a pan next to a pan with the roasted Robin's koginut squash, roasted garlic, and shallots  Ingredients for vegan curried koginut squash soup in a blender

The blender with the soup ingredients with coconut milk added  Vegan curried koginut squash soup pureed in a blender

Two bowls of vegan curried koginut squash soup with crispy chickpeas  Vegan curried Robin's Koginut squash soup garnished with crispy chickpeas, chopped cilantro, and coconut milk swirls


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Vegan curried Robin's Koginut squash soup garnished with crispy chickpeas, chopped cilantro, and coconut milk swirls

Vegan Curried Koginut Squash Soup

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 40 min.
  • Total Time: 50 min.
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Roast, Blend
  • Cuisine: American
  • Diet: Vegan


A rich & creamy soup featuring Robin’s Kogniut Squash, a winter squash delicacy. This Vegan Curried Koginut Squash Soup is easy & delicious!


  • 1 Large Koginut Squash (Halved and Deseeded)
  • 1 15oz Can Chickpeas (Drained)
  • 4 Medium Shallots (Peeled)
  • 1 Small Head Garlic
  • 1.5 Tbsp Olive Oil
  • 2 Tbsp Curry Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Cinnamon
  • 46 Cups Vegetable Stock
  • 1 13 oz Can Coconut Milk
  • 2 Tbsp Fresh Cilantro (Chopped, Garnish)


  1. Preheat the oven to 400°F. Cut the squash in half and scoop out the seed and fibers. 
  2. Cut the top 1/2 inch off the head of garlic, place it on a piece of tin foil and drizzle with olive oil. Place the wrapped garlic onto a baking sheet. 
  3. Coat the cut sides of the squash with a small amount of olive oil and place it cut-side down onto the same baking sheet as the garlic. Transfer the baking sheet to the oven and set the trimmer for 40 minutes. 
  4. In a small bowl, combine the dry spices and stir to mix. 
  5. Peel the shallots and place them onto a second baking sheet. Next drain and rinse the chickpeas and pour them onto the same baking sheet. Sprinkle approx. 1 Tbsp of the spice mix onto the chickpeas and the shallots and drizzle with a small amount of olive oil. Place the second baking sheet into the oven with the squash. 
  6. After 10 minutes check the chickpeas and stir them. Place back into the oven for 5-10 more minutes or until crispy. 
  7. Remove the squash and garlic from the oven after 40 min. or when the squash is very soft to the touch. 
  8. Allow all ingredients to cool slightly. Scoop out the flesh from the squash and transfer it to a blender along with the shallots. Unwrap the garlic and squeeze the soft garlic cloves into the blender. Pour the coconut milk into the blender (reserve a tiny bit for garnish, if desired) along with 4 cups of the vegetable stock. Blend until very smooth. Add more vegetable stock if needed to obtain desired consistency. 
  9. Immediately pour the soup into serving bowls and top with a handful of crispy chickpeas. Sprinkle with chopped cilantro and drizzle each bowl with a small amount of the reserved coconut milk and swirl with a toothpick for a beautiful effect.  Enjoy!
  10. Refrigerate any leftover soup in an airtight container for up to 5 days. Alternatively, store the chickpeas at room temperature in an airtight container to help maintain a crispy texture.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Curried Koginut Squash Soup, Robin's Koginut Squash Recipe, Vegan Winter Squash Soup Recipe



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