This Kabocha Squash Soup in the Slow Cooker is paleo, vegan, and whole30 compliant! An easy, healthy and gluten free festive 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 roasted kabocha squash. 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.
Alright. Things are getting out of hand.
What is Kabocha Squash?
I’m gearing up for fall and ALL the coziness that comes with the season. What’s one thing that is SURE to bring coziness? Creamy, delicious soup, that’s what, and today’s kabocha squash soup recipe is coming in hot for you and your crew today! I love cooking with this type of squash- here on the blog, we’ve made oven roasted kabocha squash with peanut sauce and kabocha squash recipe with honey ginger glaze and I’m not done there. But what exactly IS kabocha squash? It’s a Japanese variety of squash that has a fluffy texture similar to a chestnut along with a flavor that’s kind of like sweet potato mixed with pumpkin! It’s the perfect fall squash and you’re going to love the sweetness paired with warm spices and rich broth.
Ingredients Needed
When rounding up ingredients for any recipe, it’s always exciting when you already have most of the items you will need. For this recipe, you might have everything you need except the squash! You’ll likely be able to find the squash at your local supermarket in the fall, though, so no need to worry! Here’s what you will need to make the BEST kabocha squash soup recipe:
- Kabocha Squash
- Fuji Apples
- Low sodium Chicken or Vegetable Broth
- Deglet Noor Dates
- Turmeric
- Fresh Ginger
- sea-salt
- Ground Cinnamon
- Pepper
- Full Fat Coconut Milk
- Golden Grapes
- Cilantro
How to make Kabocha Squash Soup
stir
Combine the cubed squash, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in the slow cooker and stir to combine.
cooking
Cook on low until the squash is very soft and fork tender.
Mash potatoes
Using an immersion blender, blend the soup until smooth, adding the coconut milk. You could also put it into a high powered blender to blend it.
Serve
Divide the soup between bowls and garnish with apple noodles, cilantro and raisins. DEVOUR!
How to store Kabocha Squash Soup
Once you’ve blended up your tasty squash soup and enjoyed it with your crew, it’s time to pack up the leftovers! It also makes a great make-ahead meal for easy lunches throughout the week! Pour it into an airtight container and this soup will last up to 5 days in the fridge. To freeze the soup, place the airtight container in the freezer and it will last up to 3 months.
Serving Suggestions
In my opinion, the BEST side to serve with roasted kabocha squash soup is a thick slice of your favorite good bread. If you want to make it extra fancy, cook up some gluten free grilled cheese hummus sandwiches with hummus for a delicious addition to your meal.
Squash Soup FAQs
While it’s possible to eat kabocha squash with skin, I don’t recommend it. It’s such a tender and soft squash, so in my opinion, it’s best enjoyed without skin.
Kabocha squash is very healthy! It is full of nutrients that can treat inflammation, boost the immune system, and fight off illness, preventing disease.
Kabocha squash is sweet like a sweet potato, and also tastes similar to pumpkin!
Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes
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 ounce cubed)
- 4 Broad 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, thinned
- 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 Broad Fuji apples, spiralized with the 3mm blade (the smallest one)
- 6 Tbsp golden grapes, packed
- Cilantro
Tips & Notes:
**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!
Nutrition Info:
calories: 283calories (14%) Carbohydrates: 50.1g (17%) protein: 3.8g (8%) Fat: 9.1g (14%) Saturated Fat: 7.6g (48%) Polyunsaturated Fat: 0.1g Sodium: 587.4mg (26%) Potassium: 315.8mg (9%) fiber: 6.9g (29%) Sugar: 36.1g (40%) Vitamin A: 4805UI (96%) Vitamin C: 20.6mg (25%) Calcium: 2919mg (292%) Iron: 1.6mg (9%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Nutrition Facts
Kabocha Squash Soup in the Slow Cooker
Amount Per Serving
calories 283
Calories from Fat 82
%Daily Value*
fat 9.1g14%
Saturated Fat 7.6g48%
Polyunsaturated Fat 0.1g
Sodium 587.4mg26%
Potassium 315.8mg9%
Carbohydrates 50.1g17%
Fiber 6.9g29%
Sugar 36.1g40%
protein 3.8g8%
Vitamin A 4805IU96%
Vitamin C 20.6mg25%
Calcium 2919mg292%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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!
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