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A bowl of Slow Cooker Creamy Kabocha Squash Soup garnished with a swirl of cream and a sprig of thyme. The soup is placed on a black plate, and a silver spoon rests inside the bowl. A gray cloth napkin is visible in the background on a marble surface.
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Slow Cooker Kabocha Squash Soup

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.
Course Soup
Cuisine American
Keyword Creamy Kabocha Squash Soup in the Slow Cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 177kcal
Author Ksenia Prints

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.

Video

Notes

Be careful when blending hot liquids. If soup is too thick, add more broth to reach desired consistency.

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 1027mg | Potassium: 576mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2677IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 1mg