Kabocha Squash Soup in the Slow Cooker

September 15, 2017

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!

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
Cilantro

Place the 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, under the...
See the full directions on my site

Nutritions

Calories
191

Sodium
841mg
35% DV

Fat
9g
14% DV

Protein
2g
5% DV

Carbs
28g
9% DV

Fiber
5g
21% DV