Thai Squash and Kale Soup

Yield: Serves 4

Photo by Dan Clapson


1 acorn squash, halved and gutted

1 Tbs (15 mL) canola oil

3 red potatoes, peeled and 1 cm cubed

4 cups (1 L) chicken stock

2 cups (500 mL) water

1 yellow onion, diced

3 garlic cloves, loosely chopped

1 Tbs (15 mL) Thai red curry paste

1½ cups (360 mL) coconut milk

2½ cups green kale, stems removed, roughly chopped

1 lemon, zest and juice

2 tsp (10 mL) fish sauce

2 tsp (10 mL) soy sauce or Tamari

2 tsp cane sugar

1 tsp chilli flakes

salt and pepper


  1. Preheat oven to 400º F
  2. Place squash halves in baking dish, drizzle with canola oil and roast until tender, about 20 minutes.
  3. In a large pot, bring potatoes, stock and water to a boil on medium-high heat. Reduce to medium heat and cook until potatoes are fork tender, approximately 10 minutes. Set aside for now.
  4. Cook down onions and garlic with a bit of canola oil in a medium pan on medium-high heat until softened (5 minutes). Add the curry paste and let cook for another 5 minutes, stirring regularly. Transfer contents of pan to large pot.
  5. Once the squash has been roasted, use a large spoon to scoop its flesh out into the large pot as well. Pour coconut milk into the pot and use an immersion blender to puree until smooth.
  6. Add remaining ingredients to pot, bring to a simmer on medium heat and allow to cook for 30 minutes. Season to taste with salt and pepper and serve.

Dan Clapson is a freelance food writer and columnist in Calgary. When he's not writing about Canada's amazing culinary scene, he is likely listening to 80s rock or 90s boy bands. Follow him on twitter @dansgoodside

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