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 it. 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.
Okay. 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, delicous 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.
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
- Fresh Ginger
- Sea Salt
- Ground Cinnamon
- Full Fat Coconut Milk
- Golden Raisins
How to make Kabocha Squash Soup
Combine the cubed squash, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in the slow cooker and stir to combine.
Cook on low until the squash is very soft and fork tender.
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.
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.
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 FAQ
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!
Kabocha Squash Soup in the Slow Cooker
- 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)
- 4 Large 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, minced
- 1 tsp Sea salt
- 1/2 tsp Ground cinnamon
- Pinch of pepper
- 1 – 1 1/4 Cups Full-fat coconut milk, to taste **
- 3 Large Fuji apples, spiralized with the 3mm blade (the smallest one)
- 6 Tbsp Golden raisins, packed
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.
**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!
FOR THIS RECIPE, I RECOMMEND:
Calories from Fat 82
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!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
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