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!
Course Soup
Cuisine Indian
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 6people (about 8 cups total)
Calories 283kcal
Author FoodFaithFitness
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)
4Large Fuji apples,Roughly chopped (about 7 cups or 740g)
2CupsReduced-sodium chicken OR vegetable broth
2TbspHalved Deglet Noor dates,tightly packed (32g or about 5 large dates)**
2tspGround turmeric
2tspFresh ginger, minced
1tspSea salt
1/2tspGround cinnamon
Pinch of pepper
1 - 1 1/4CupsFull-fat coconut milk,to taste **
For garnish
3Large Fuji apples,spiralized with the 3mm blade (the smallest one)
6TbspGolden 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.
Notes
*Deglet Noor are baking dates, and it would not equal 5 medjool. If you use Medjool, just use whatever 2 Tbsp/32g is!**We liked it with 1 1/4 cups, but if you want a little more turmeric flavor, you might only want 1 cup, so I recommend starting there!