Curried Kabocha Squash Soup

Photo by Michael Piazza / Styled by Catrine Kelty

Squash is abundant this time of year in New England. While Butternut, acorn and the lesser-known but widely eaten Dickinson squash tend to be the most popular, there is another squash you can find at your local markets and farms: the kabocha squash. Slightly sweeter than the Butternut and deliciously tender when cooked, this recipe is a reimagining of a traditional squash soup, with nods in its flavor to the cuisine of Japan, where the kabocha squash was popularized.

Serves 4

1 medium bunch collard greens
1 pound kabocha squash, seeded, peeled and diced
4 tablespoons olive oil
1 yellow onion, finely diced
1 garlic head, cloves peeled and thinly sliced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon ground ginger
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 tablespoons salted butter
⅓ cup tahini
¾ cup heavy cream
1½ teaspoons kosher salt
1 teaspoon garam masala

Rinse and dry the collard greens. Collect and roll the greens into a bundle and chop off the stems about 3 inches from the bottom. Stack and lay the greens flat, and cut a thin V shape through the middle of greens to remove the center rib. Then, fold the greens over on themselves and, starting at the top, cut the stack into ½-inch-wide strips, horizontally.

In a large heavy-bottomed pot over medium-high heat, add the olive oil, onions and garlic, ground cumin, ground coriander, ground turmeric, ground ginger and curry powder. Stir the aromatics until translucent and fragrant, about 4 minutes. To the pot, add the flour and butter, and use a spatula to combine the mixture. Cook for 1 minute. Add tahini and heavy cream, along with 6 cups of water. Using a whisk, stir to combine and bring the soup to a medium simmer, about 5 minutes. Optionally, blend the soup now with an immersion blender or a food processor for a creamy mouthfeel. Add the squash, collard greens, salt, and cook for 8–10 minutes on a medium simmer, until the squash is tender. Turn off the heat, add the garam masala, stir, and taste and adjust the seasoning to your liking. Serve hot.

This recipe appeared in the Fall 2026 issue as part of a larger story, Traditional Dishes Reimagined with the New England Fall Harvest.