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Slow Cooker Kabocha Squash Soup Recipe

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4.2 from 89 reviews

This Slow Cooker Kabocha Squash Soup is a velvety, comforting dish perfect for chilly days. Made with tender kabocha squash, sautéed onions, and garlic, slowly cooked to bring out deep flavors, then pureed and enriched with cream or coconut cream for a luscious, creamy finish. This simple recipe requires minimal hands-on time, letting the slow cooker do the work while you relax.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 kabocha squash (about 3 lbs, peeled and cubed)
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cream (or coconut cream, optional)
  • 2 tbsp olive oil

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, about 5 minutes. This step builds the base flavor for the soup.
  2. Transfer to Slow Cooker: Move the sautéed onion and garlic mixture into the slow cooker, creating the flavor foundation for the soup.
  3. Add Squash and Broth: Add the peeled and cubed kabocha squash to the slow cooker. Pour in 4 cups of vegetable broth, then season with 1 teaspoon of salt and 1/4 teaspoon of black pepper to enhance the flavors.
  4. Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the squash is very tender and easily pierced with a fork.
  5. Puree the Soup: Once the squash is tender, use an immersion blender directly in the slow cooker to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy and smooth.
  6. Add Cream and Adjust Seasoning: Stir in 1/2 cup of cream or coconut cream if you desire a creamier texture and richer flavor. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Serve: Ladle the hot soup into bowls and serve immediately, enjoying the warm and comforting flavors.

Notes

  • Peeling kabocha squash can be tough; use a sharp knife and caution.
  • Coconut cream is a great dairy-free alternative to cream, adding a subtle coconut flavor.
  • You can prepare the sautéed aromatics the night before to save time.
  • For a thinner soup, add extra vegetable broth to reach desired consistency.
  • Leftovers keep well refrigerated for up to 3 days and freeze nicely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/slow-cooker-kabocha-squash-soup-recipe/