A pretty bowl of kabocha squash and apple soup
Soups

Slow-cooker Kabocha Squash and Apple Soup

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Slow-cooker kabocha squash and apple soup is aromatic, sweet and savory. Serve with thin slices of jalapeno for a hint of spice. Squash and apple is a surprising flavor combination that works.

A pretty bowl of kabocha squash and apple soup
Kabocha squash makes a great soup

Kabocha squash? What is that?! Well, my friends it is a variety of winter squash that is also known as Japanese pumpkin. It’s shaped like a small green pumpkin and has a slightly sweet flavor and texture similar to pumpkin and butternut squash. It’s wonderful simply roasted with olive oil, sea salt and a pinch of red chili pepper flakes. It also makes a delicious sweet and savory soup when paired with an apple.

A collage photo. Kabocha squash on the left, peeling the squash on the right.
Peeling the squash

To prepare the squash, cut it in half and scoop out the seeds and strings (just like you would a regular pumpkin). Then using a vegetable peeler, peel away the outer skins. Cut the squash into 1 inch pieces.

This aromatic sweet and savory soup will warm your home with the sweet and spicy scents of apple, onion, garlic and pumpkin pie spice. I like to add a hint of heat with a garnish of sliced jalapeno peppers. There are so many interesting varieties of squash. They signal the arrival of fall and a return of cooking with warm, spicy and aromatic flavors in the kitchen.

A pretty bowl of slow cooker kabocha squash and apple soup.
Sweet, savory and aromatic kabocha squash and apple soup

You’ll notice in the cooking instructions, I start out cooking the squash and onions in the skillet. Why do I do this you may ask? The browning in this initial step imparts a great deal of flavor to the dish. It only takes minutes, so don’t skip it. For the majority of the cooking time, I like to use the slow-cooker. This allows me time to get things done while all the flavors meld and slowly cook. You’ll need a food processor or blender to smooth out the soup to the right texture once its cooked. You may also notice the recipe calls for a small amount of garlic and spice. This is because flavors intensify in the slow-cooker. A little goes a long way and it smells wonderful ~ just like fall.

I hope you enjoy it. Bon Appetite!

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Slow-cooker Kabocha Squash and Apple Soup

Warm your home this fall with this aromatic sweet and savory soup. Serve with thin slices of jalapeno for a hint of spice.

  • 1 medium-sized kabocha squash ((about 2 1/2 lbs))
  • 1 tsp sea salt
  • 1 pinch freshly ground black pepper
  • 1/4 cup sunflower oil ((divided 1 tbsp / 3 tbsps))
  • 1/2 medium onion (diced (about 1 cup))
  • 1 clove garlic (minced)
  • 1/4 tsp pumpkin pie spice
  • 1 cup apple juice
  • 1 cup white wine (preferably a light Chardonnay)
  • 1 cup chicken stock
  • 1 large honey crisp apple (cored, peeled and cut into small pieces (about 1 1/2 cups))
  • 1/2 cup heavy cream
  • 1 tbsp thinly sliced jalapeno (for garnish)
  • 2 tbsp Italian parsley (roughly chopped for garnish)
  1. Cut the squash in half and scoop out the seeds and strings (just like a pumpkin). Peel the skin from the halves using a vegetable peeler. Cut the squash into 1 inch pieces.
  2. In a large skillet, heat 1 tbsp of sunflower oil over medium-high heat. Add the onion and garlic and cook until softened (about 5 minutes). Transfer the onion mixture to the slow-cooker.
  3. Add 3 tbsp of sunflower oil to the skillet. Add the squash and season with salt and pepper. Saute the squash until it browns (about 8-10 minutes). Add the pumpkin pie spice to coat the squash and cook for 1 more minute. Transfer the squash to the slow-cooker.
  4. Finally, add the apple juice, white wine and chicken stock to the skillet and bring to a simmer. Scrape any browned bits on the pan. Simmer for 2 – 3 minutes. Transfer the liquid to the slow-cooker. Cover and cook on low for 2.5 – 3 hours. Add the apple and cook for 1 more hour.
  5. The apple and squash should be tender. Carefully transfer the mixture to a food processor or blender. Blend until it is smooth. Return the puree to the slow-cooker. Stir in the cream. If the soup is too thick, add additional chicken stock 1/4 cup at a time to thin. Serve with garnish of spicy jalapeno pepper and Italian parsley.
Recipe complements of northwestspoon.com
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Kabocha squash is a variety of winter squash also known as Japanese pumpkin. It is slightly sweet and similar in texture and taste to pumpkin and butternut squash.

 

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