Enjoy a creamy Kabocha squash soup in the slow cooker! This easy, healthy, and vegan squash soup recipe is perfect for a cozy fall meal.
This is the perfect soup recipe for the Fall season! Nothing beats a warm, smooth, and creamy bowl of soup after a long, tiring day.
This velvety Kabocha squash soup is sweet and nutty because of the squash's natural flavor, but it's also savory thanks to the sautéed garlic and onions. You can customize it all you want, make it as peppery as you wish.
With the slow cooker, you can pop all the ingredients in, set it for 6-8 hours (3-4 if you don't have that long), and go about your day. You'll have time to spend with the kids, do some chores, go out for a quick errand, read a book, whatever you want! You have free time with this recipe.
I like preparing this recipe because my kids love it. They enjoy how creamy it is, and it's a win for me that they're eating squash without even realizing it. It's a great way to sneak in some extra vegetables!
The slow cooking process allows the flavors to meld and intensify, resulting in a rich, comforting soup with minimal effort. This hands-off approach is perfect for busy days when you want a nutritious meal but don't have time to stand over the stove. And the slow cooker is not just for soup, I use it to make the most delicious slow cooker greek chicken, gingerbread oatmeal, and even gingerbread fudge.
Ingredients
Kabocha squash, peeled and cubed - it's best to use fresh Kabocha for this, but you can you use frozen squash if you can find it.
Onion, chopped - adds a savory base flavor
Garlic cloves, minced - provides aromatic, pungent taste
Vegetable broth - creates soup base and adds depth of flavor
Cream (optional) - enriches texture and flavor. Use coconut cream for a vegan kabocha squash soup.
Olive oil - used for sautéing and adds richness
Black pepper - adds mild heat and enhances overall flavor
Non-stick cooking spray - helps prevent sticking during cooking
See the recipe card for exact measurements.
Step-by-step Instructions
Craving a warm, comforting soup that's both nutritious and delicious? This Kabocha Squash Soup is your answer! Creamy and rich, it showcases the natural sweetness of kabocha squash. Easy to make and packed with vitamins and fiber, it's perfect for a cozy weeknight dinner or as an impressive starter. Follow these simple steps to create a velvety smooth soup that'll surely become your new fall favorite. It's great way to enjoy more vegetables in a satisfying meal!
Prepare the Base
Heat oil in a large pan over medium heat. Add the chopped onion and minced garlic to the pan. Sauté these ingredients for about 5 minutes, stirring occasionally, until they become soft and translucent. This process helps to release their flavors and create a savory base for your soup.
Transfer to Slow Cooker
Once the onion and garlic are softened, transfer them to your slow cooker. Be sure to scrape all the flavorful bits from the pan into the slow cooker as well.
Add Remaining Ingredients
To the slow cooker, add the cubed kabocha squash, vegetable broth, salt, and pepper. Give everything a gentle stir to combine the ingredients.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Slow Cook
Cover the slow cooker with its lid. If you're planning to cook it throughout the day or even overnight, set it to low and let it cook for 6-8 hours. If you're short on time, you can set it to high and cook for 3-4 hours. The soup is ready when the squash is very tender and easily mashed with a fork.
Blend the Soup
Once the cooking time is complete, it's time to puree the soup. If you have an immersion blender, you can blend the soup directly in the slow cooker until it's smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth, then return it to the slow cooker.
Final Touches
If you're using cream, stir it into the pureed soup now. This will give the soup a richer, creamier texture. Taste the soup and adjust the seasoning if needed, adding more salt or pepper to your preference.
Serve
Your kabocha squash soup is now ready to serve. Ladle it into bowls and serve hot. You can garnish with a drizzle of cream, some fresh herbs, or toasted pumpkin seeds if desired.
Storage
To store Kabocha Squash Soup, allow the soup to cool to room temperature before transferring it to an airtight container. For optimal freshness, refrigerate the soup for up to 4-5 days. If you want to freeze it, portion the soup into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. Frozen soup can be stored for up to 3 months. To reheat, thaw frozen soup in the refrigerator overnight. Then, heat the soup in a pot over medium heat, stirring occasionally, until it reaches a simmer and is heated through. You can also use a microwave, heating in 1-minute intervals, stirring between each interval, until warm. If the soup has thickened after storage, you can thin it with a little broth or water while reheating. If you added cream to the soup before storing, it may separate slightly when reheated; simply whisk it well to recombine.
Top Tips
Roast the squash for extra flavor: Before adding the kabocha squash to the soup, consider roasting it in the oven. Cut the squash into cubes, toss with olive oil, and roast at 400°F (200°C) for about 25-30 minutes.
Use an immersion blender for ease and safety: Be careful when blending hot liquids to avoid splatters. If the soup is too thick after blending, gradually add more broth to reach your desired consistency. If you don't have an immersion blender, let the soup cool slightly before transferring it in batches to a regular blender.
Garnish for added texture: While the soup is deliciously creamy on its own, adding a garnish can elevate the dish. Try toasted pumpkin seeds, a swirl of cream, or a sprinkle of crispy bacon bits for contrasting texture and additional flavor.
What to Serve with Slow Cooker Kabocha Squash Soup
This slow cooker kabocha squash soup pairs well with my no knead Italian rosemary sourdough bread (vegan). The bread's texture and rosemary flavor complement the soup's creamy consistency and subtle sweetness.
For a complete meal with varied textures, try serving this soup alongside my Middle Eastern quinoa salad recipe. The quinoa and vegetables provide a nice contrast to the smooth soup. Any grain-based side dish works well with this soup, offering a satisfying meal with different textures and flavors.
If you're looking for more recipes to pair with this soup, consider exploring other grain salads or crusty bread options to find your preferred combination.
More Delicious Recipes
If you love this recipe, you will love this butternut squash soup with apples and creamy coconut milk or slow cooker butternut squash. For something lighter, these crispy butternut squash chips, squash with rice pilaf, or bulgur salad with roasted butternut squash and leeks.
For another soup that warms both the stomach and the soul, try my classic chicken soup.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Slow Cooker Kabocha Squash Soup
Equipment
- Slow Cooker
- Immersion Blender
Ingredients
- 1 kabocha squash about 3 lbs, peeled and cubed
- 1 onion chopped
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cream or coconut cream, optional
- 2 tablespoon olive oil
Instructions
- Heat oil in a pan. Sauté onion and garlic until soft, about 5 minutes.
- Transfer onion and garlic to slow cooker.
- Add cubed squash, broth, salt, and pepper to slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until squash is very tender.
- Use an immersion blender to puree soup until smooth. (Or transfer to a regular blender in batches.)
- Stir in cream or coconut cream, if using.
- Adjust seasoning if needed.
- Serve hot.
