You are probably thinking this has become the soup series blog;  promise it hasn’t.  Don’t you just hate January, when everyone gives up everything and all the fun disappears?  I know we do, and while we are chugging along on this detox, we are dreaming of bonbons, cinnamon rolls, fried chicken, and waffles.  Even though, we are loosely detoxing (will go into it more in a bit), we still want to enjoy our meals.  There is no way that you have to eat disgusting food, just because you are cleaning out your system.  That is why I have been whipping batches of this Creamy Thai Curry Kabocha Soup;  it is amazing!


Creamy Thai Curry Kabocha Soup


When I say, we are loosely detoxing that about sums it up. A friend was asking me the other day, what I mean when I am saying detoxing, and it got me to thinking. I am not into a juicing detox for a few reasons. The first being they are expensive. Second, I can juice fruits and veggies, but the sugar content is high, and all the great fiber was removed while juicing. I think of these juices as a one-hit wonder, and eventually, you fall back on all your bad habits. Was that worth it? Probably not.

So how do we detox? It is more about clean eating, which means no processed foods, dairy or refined (processed) sugar. We try to limit alcohol but occasionally give in to a glass of wine. We add more than usual veggies as well as fruit to our mix, and LOTS of water is consumed all day. Here is the skinny (so to say) on how we do it:

Early Morning:

  • A glass of warmish water with lemon juice.
  • Black Coffee – hey, don’t judge need at least one vice while doing this.
  • Steel Oats with fruit – no milk or sugar products.  Or …..
  • Eggs – if I work out in the mornings when I have an egg as my body is screaming for it, and I usually fry it in lard or olive oil or poached.
  • Avocado or beans – only if eating an egg.


  • A bowl of detox soup or another soup such as this or this.  Or
  • Tuna Salad.  Or
  • Big Green Salad.


  • Fresh Fruit
  • Green Tea


  • Same as lunch or may add a steamed piece of fish or chicken, if really hungry.
  • Big Green Salad.  Or
  • Roasted Vegetables.

Evening Snack:

  • Fresh Fruit.  Or
  • Popcorn – olive oil, sea salt and spicy peppers.

Cleanse – and we add this cleanse to the mix.  It is gentle on our bodies and works well with our lifestyles.

We do this routine for two-three weeks, which is perfect as it rids all the crap from our bodies from holiday splurges and it gets us started and on track for the rest of the year.  At this point, we usually add more proteins into the diet, either in the form of meat or legumes (we are big bean heads), while we continue to keep eating lots of fresh veggies and fruit.

I find that soup happens to be one of the best ways to make a few meals, as well it fills me up during a detox. We love kabocha and tend to use it more often than other squash. It is super flavorful, has fewer calories than butternut squash, is loaded with iron, vitamin C and B as well it has fiber! I also find that it makes the soup denser and creamy (minus the dairy) when blended over say butternut squash. I roast the squash as it gives it more flavorful, and it is easier to remove the peel. Thai food is one of our favorites, so I loaded up this recipe with Thai Red Curry and ginger, as well as some coconut milk. Cilantro is sprinkled on at the last moment for a bit of freshness with each bite.

You are going to love this!

Creamy Thai Curry Kabocha Soup


Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

Creamy Thai Curry Kabocha Soup


3 pounds kabocha, halved and seeded
2 tablespoons olive oil
1 small yellow onion (about 5 ounces), roughly chopped
5 fresh garlic cloves
1 knob ginger (about 2 teaspoons)
1 teaspoon salt
3 tablespoons Thai red curry
6 cups vegetable stock
1/2 cup coconut milk
cilantro, for garnish
coconut milk, for garnish

How To:

Preheat the oven to 425.
Place the kabocha on a baking sheet, and drizzle with the olive oil. Place into the oven, and roast for 35 – 45 minutes, or until fork tender.
Using the mortar (you can also use a knife and cutting board) make a paste out of the garlic, ginger and salt. Set aside.
In the dutch oven over low heat, sweat the onions, stirring very often, for 3 minutes.
Add the garlic paste, stir and cook for 1 minute.
Stir in the red curry.
Remove the dutch oven from the heat.
Once the kabocha is done, remove from the oven and let cool for 10 minutes. Then scoop out the flesh into the dutch oven.
Add the stock, stir and cook over very low heat for at least 30 minutes. I like to push it to an hour as the flavor really seems to develop more. Stir often.
Remove from the heat, and let cool for 15 minutes.
Using your blender, puree in small batches, then place into a bowl. Repeat with all of the soup. I do not put very much into the blender as the heat will cause the lid to pop off and create a big mess. Small batches!
After you have pureed all of the soup, return it to the dutch oven, and gently heat for a couple minutes over very low heat.
Stir in the coconut milk.
Sprinkle with cilantro.





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