November 16, 2017
I’ve been ridiculously busy with a full-time job, renovations, school, and event planning that the last thing I want to think about is what to do for dinner after work.
The humble slow cooker has been my saviour the past few weeks; and it’s the perfect time to use it! With the colder temperatures about to hit the west coast, what’s more comforting than a hot bowl of soup?
One of my favourite squashes is the kabocha squash. Full of beta-carotene, a good source of iron, vitamin C and some B vitamins, and fiber.
You can still eat healthy food even when you are in a pinch, just set up your slow cooker and dinner will be ready when you are ready to eat it!
Creamy Slow Cooker Kabocha Squash Soup
- 1 Medium Kabocha squash (skin cut off, de-seeded, and cut into cubes)
- 3 garlic cloves
- ½ red onion
- 2 cups of reduced sodium organic vegetable broth (depending on the size of your squash, you may need more broth)
- 2 tbsp organic raw coconut sugar
- 2 tsp turmeric
- 1/4 tsp cinnamon
- 1 tbsp freshly grated ginger
- Pinch of Himalayan sea salt
- Pinch of ground black pepper
- 1+ cup of coconut milk (depends on how thick/creamy you like your soup)
- Cilantro or parsley
- Swirl of coconut cream
- Drizzle of olive oil
- Swirl of hot sauce
- Place all ingredients in the slow cooker pot and stir the ingredients together.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Once the squash is soft and tender, transfer the soup into a blender, add the coconut milk and blend until smooth. If you have an immersion blender that would make things even easier!
- Ladle out your soup and garnish however you like!