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.

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

WHAT YOU WILL NEED:

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.

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!