The Pioneer Woman Tasty Kitchen
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Kabocha Squash Soup in the Slow Cooker

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Level: Easy

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Description

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!

Ingredients

  • 1  Medium Kabocha Squash, Peeled And Cut Into 1-inch Cubes
  • 4  Large Fuji Apples, Roughly Chopped (about 7 Cups Or 740g)
  • 2 cups Reduced Sodium Chicken Or Vegetable Broth
  • 2 Tablespoons Halved Deglet Noor Dates, Tightly Packed (32g Or About 5 Large Dates, See Note)
  • 2 teaspoons Ground Turmeric
  • 2 teaspoons Fresh Ginger, Minced
  • 1 teaspoon Sea Salt
  • ½ teaspoons Ground Cinnamon
  • Pinch Of Pepper
  • 1-¼ cup Full-fat Coconut Milk, To Taste (See Note)
  • Apple Noodles, Cilantro, And Raisins, For Garnish

Preparation

Place cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon and pepper in a 7-quart food processor and stir until combined. Cook on low for 6–7 hours or high for 3–4 hours, until squash is very soft and tender.

Transfer soup to a blender (or use an immersion blender if you have one) and add coconut milk. Blend until smooth.

Divide soup between bowls and garnish with apple noodles, cilantro and raisins.

Notes:
1. Deglet Noor are baking dates, and not the same size as Medjool. If you use Medjool, make sure you weigh them or measure them out rather than count them!
2. We liked the soup with 1 1/4 cups coconut milk, but if you want a little more turmeric flavor, you might want to use just 1 cup, so I recommend starting there!

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