Slow-cooker Kabocha Squash and Apple Soup
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Warm your home this fall with this aromatic sweet and savory soup. Serve with thin slices of jalapeno for a hint of spice.
Course: Appetizer, Main Dish
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
  • 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 Notes

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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.