Creamy Slow Cooker Kabocha Squash Soup

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

Ingredients 

  • 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)

Garnish ideas

  • Cilantro or parsley
  • Swirl of coconut cream
  • Drizzle of olive oil
  • Swirl of hot sauce

Directions 

  • 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!

Enjoy!

About the Author

Tiara Quan

Holistic and Sports Nutrition Vegetarian nutrition

Vancouver

My name is Tiara and I’ve recently decided to make holistic nutrition a second career! I’ve always been an active person ever since I was...

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