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.