This paleo, vegan and whole30 compliant turmeric, apple and kabocha squash soup is made in the slow cooker! An easy, healthy and gluten free fall meal!
Ladling you up a little piece of my HEART right now.
Liiiiiiiike, OVEN ROASTED KABOCHA SQUASH.
IE: what I have eaten for lunch PRETTY MUCH every single day for the past 3 YEARS. <– And we’re not talking a small amount here. ONE WHOLE KABOCHA SQUASH A DAY
It keeps the doctor away. Or something.
I puffy heart it. I am in love with it. If I wasn’t already married and I had to find a spouse, AND kabocha squash was actually marry-able, I WOULD MARRY IT.
Okay. Things are getting out of hand.
Really though, if you follow me on Instagram, you know that my squash love? It runs DEEP.
Real talk: back when we lived in Seattle I had a “kabocha dealer.” They literally sold me CASES of kabocha for a cheaper price since I bought in bulk. If you ever came to my house you would see 1-2 cases (so, liiiike, 20 squash) just chillin’ in my garage.
Which is funny, since we’ve only had a few kabocha squash recipes here on FFF.
Mostly because I am just really obsessed with roasted kabocha squash with peanut sauce, which is how I have eaten it for aforementioned 3 years, and didn’t want to MESS WITH A GOOD THING.
UHMMMMM. Until I decided to copy the healthy fall vegan sweet potato soup and slow cook it to TENDER and SOFT PERFECTION, and then blend its naturally sweet flesh with a little extra pop of fruity-sweetness from apple and dates, that are balanced out by a warm ‘n fuzzy sensation as turmeric wiggles its way out of the sweet-soupy-swirls and slides down your hungry throat.
Then – POW – rich, velvety smooth coconut milk calms ALL that spicy-sweet goodness down, and chewy golden raisins and crispy apple noodles EXPLODE with crazy-awesome-texture that is gonna make all you fellow texture-freaks RLY RLY excited about the current soup-slurrrrrpin’ situation of your life.
Maybe even moreso than if you were eating paleo vegan butternut squash soup or Moroccan Roasted Acorn Squash soup!
I really hope my high school English teach doesn’t read my posts. SO MUCH RUN ONS AND BAD GRAMMAR.
Question for you: are you sick of turmeric yet? I know it’s what all the cool kids WERE putting in their food, and we jumped on the bandwagon with healthy banana muffins with turmeric, lemon turmeric vegan cheesecake and vegetable slow cooker quinoa with golden milk, but is it still a “THING?”
Or are you all about pumpkin spice now? Is that even a question? Who ISN’T pumpkin spice obsessed?
If you are, or aren’t tired of it, you should make this soup regardless for the pure food-nirvana that is the moment that all of spicy-yums of turmeric mix, mingle and dance around your tummy with heart-healthy coconut milk and sweet, from-the-earth nutrition in the form of fruit and veggies.
PLUS, it’s like SUPER easy. If you’ve ever looked at a rock-hard kabocha, scratched your head and asked how on earth do you make kabocha squash soup?
Well, now you know. You SLOW cook it. <– TENDERRR.
Then, you BLEND IT. <– CREAMYYYY
You could even use an immersion blender <– FANCYYY
Then you EAT IT FOREVER AND EVER AND EVER THE END.
True story.
Ingredients
- 1 Medium Kabocha squash, skin cut off, de-seeded and cut into 1 inch cubes (about 5-6 cups cubes or a 2.9 lb squash, pre-cutting, 680g once cubed)
- 4 Large Fuji apples, Roughly chopped (about 7 cups or 740g)
- 2 Cups Reduced-sodium chicken OR vegetable broth
- 2 Tbsp Halved Deglet Noor dates, tightly packed (32g or about 5 large dates)**
- 2 tsp Ground turmeric
- 2 tsp Fresh ginger, minced
- 1 tsp Sea salt
- 1/2 tsp Ground cinnamon
- Pinch of pepper
- 1 - 1 1/4 Cups Full-fat coconut milk, to taste **
For garnish
- 3 Large Fuji apples, spiralized with the 3mm blade (the smallest one)
- 6 Tbsp Golden raisins, packed
- Cilantro
Instructions
- Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in a 7 quart slow cooker and stir until combined.
- Cook on low for 6-7 hours or high for 3-4 hours, under the squash is very soft and tender.
- Transfer the soup to a blender (or use an immersion blender if you have one!) and add the coconut milk. Blend until smooth.
- Divide the soup between 6 bowls and garnish with apple noodles, cilantro and raisins.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 8. OLD POINTS: 6
(based on using 1 1/4 cups coconut milk – about 1 1/3 cups of soup per serving)
Make sure to try this savory slow cooker oatmeal from Cotter Crunch too! Everyone needs a good slow cooker breakfast recipe!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
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Leah says
Can it be simmered on the stove?
Taylor Kiser says
I am sure it can – I just can’t tell you how times would change as recipes are only tested as is!