This velvety Kabocha Squash Soup In The Slow Cooker is paleo, vegan, and Whole30-approved!
I’m getting ready for fall and all the cozy moments it brings. While I’ll miss summer’s warmth, there’s nothing quite like a long walk in the woods while taking in the vivid colors and earthy scents of autumn. I love spotting the season’s first figs and plums at the market or savoring a glass of spiced apple cider by the fireplace, surrounded by the glow of candles and a good book. There’s just so much to look forward to!
And if there’s one food that truly brings comfort at this time of year, it’s soup. Whether it’s a rich potato cheddar or a hearty lentil soup, soup is a staple at my table as the days get shorter. Today’s recipe—a kabocha squash soup made in the slow cooker—is brimming with autumnal warmth and is sure to become a seasonal favorite. I adore cooking with kabocha squash, a Japanese variety with a creamy texture and a flavor that hints at sweet potato. With its subtle sweetness and warm spices, this soup is yet another reason to fall in love with autumn.
Is Kabocha Squash Soup In The Slow Cooker Healthy?
Kabocha squash is a healthy ingredient and a good source of fiber, vitamins, minerals, and antioxidants. Its low-carb nature makes it ideal for those on a keto diet. Adding apples and raisins enhances the natural sweetness of the soup and boosts the fiber content. Additionally, anti-inflammatory spices like turmeric, ginger, and cinnamon add an extra health boost.
To reduce the fat content, you can substitute regular coconut milk with light coconut milk. The squash’s naturally velvety texture makes up for the lighter milk, ensuring a creamy, satisfying dish.
The Culinary Uses Of Kabocha Squash
Kabocha squash is wonderfully versatile and can be prepared in both sweet and savory dishes. Try roasting it for autumnal salads or grain bowls alongside ingredients like kale, walnuts, and cranberries. For an elegant vegetarian or vegan main course, stuff the squash with grains, legumes, fresh herbs, and warming spices. Puréed kabocha squash works beautifully in soups like this one, and its natural sweetness makes it a great addition to baked goods, where it can even replace some of the fat.
Chopped kabocha squash brings color and a hint of sweetness to fragrant curries or hearty chili recipes. And don’t forget the seeds! Toss them with olive oil, sea salt, and your favorite spices, then bake at 300°F for 30 to 40 minutes. You’ll have a delicious, crunchy snack—and zero food waste!
How to Make Ahead and Store
Once cooled, the soup (without the toppings) can be stored in an airtight container and refrigerated for up to 5 days. It can also be frozen for up to 3 months.
Serving Suggestions
In my opinion, the best side to serve with this kabocha squash soup is a thick slice of your favorite bread or a robust sandwich such as this Gluten-Free Grilled Cheese Sandwiches With Hummus or perhaps a Meatloaf Sandwich. Looking for other kabocha squash ideas? Try this Kabocha Squash Recipe With Honey-Ginger Glaze or this Oven-Roasted Kabocha Squash With Peanut Sauce.
Ingredients
- 1 medium kabocha squash peeled, deseeded, and cubed
- 4 large Fuji apples roughly chopped (about 7 cups)
- 2 cups reduced-sodium chicken or vegetable broth
- 2 tablespoons halved deglet noor dates tightly packed
- 2 teaspoons ground turmeric
- 2 teaspoons fresh ginger minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Pinch of pepper to taste
- 1 – 1 1/4 cups full-fat coconut milk
For garnish
- 3 large Fuji apples, spiralized with the 3-milimeter blade
- 6 tablespoons 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, until 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 the bowls and garnish with apple spirals, raisins, and cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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