There is nothing better than curling up on the couch with a warm bowl of homemade soup, especially during the fall and winter months. Squash soup is always a favorite of mine, but it's not always easy to find a recipe that doesn't require cream. Personally, I try my best to stay away from dairy, but also, there is no need for it! Cream is not necessary to create a "creamy" texture in squash squash soup, I promise you. Nor is a non-dairy alternative. My squash soup recipe is out-of-this-world smooth and velvety. This recipe is a staple in our household, and I hope it becomes one in yours too!
1 large kabocha squash (a good test for size is to find one that will fill both palms of your hands when you hold it from the bottom)
2 cups cubed butternut squash (easy to find pre-cut squash in the store!)
2 cups peeled and sliced parsnip
2 cups chicken -or- vegetable stock
1/3 cup golden raisins
½ tsp ground black pepper
¼ tsp Himalayan pink salt
¼ tsp onion powder
1/8 tsp cayenne pepper
1 dash garlic powder
1 dash nutmeg
2 dashes cinnamon
What To Do:
Preheat oven to 400° F.
Line a baking sheet with parchment paper; set aside.
Rise the rind/skin of the squash (you'll thank me later!). Carefully cut kabocha squash in half. Scoop out seeds using a fork.
Place squash halves face up, and on the inside each, sprinkle a dash of pepper and salt as well as 1 tbs. of water.
Place each squash half face down onto parchment paper lined baking sheet. Bake of 35-45 minutes. To check to see if squash is ready, poke a fork into the sides. The fork prongs should easily enter and exit the skin of the squash. Remove from oven and set aside to cool.
Once squash is cooled, scoop out the flesh/insides and place into slow cooker*.
Remember when I said you'll thank me later? You can eat the rind/skin of kabocha squash, and I personally find it so yummy! You can cut the rind into strips and store them in tupperware in your fridge for a few days. They make a great, fibrous snack.
Empty all other ingredients into slow cooker! Yes, it's that easy!
Turn slow cooker on low and let cook for 4-5 hours. Check every so often and gently stir, and maybe even sneak a taste!
Once squash and parsnips are soft and tender, take an immersion blender*, and purée until well-blended and texture is smooth. Add more pepper, salt, etc. as desired.
*Visit my Favorites page for my favorite brands and links to purchase.