Slow-Cooker Kabocha Squash Soup

Wow this was easy! All I did was cut 2 squash in half and scoop the seeds out. Then I Jenga-ed the pieces in my slow cooker. I added 4 cups of chicken broth and 2 shallots, peeled and quartered. I cooked it on high for 4 hours. You can cook it on low for 6 if you’d like. Some of the squash was not submerged in the broth but it didn’t matter. It was all cooked perfectly. I carefully removed the squash and scooped the flesh out. I puréed the flesh and the shallots in a high speed blender with a cup canned coconut milk. You can use an emersion blender if you have it and throw the flesh back in the croc. I poured the purée back in the crockpot and stirred to combine. 
I like my soup savory so I added cracked black pepper and some crushed crackers. If you want it a bit sweet, add nutmeg and drizzle maple syrup in. Obviously you can use butternut squash as well, but the Kabocha squash is really hard to peel so this is fantastic. 
Five stars! Will make again.
Note: I could only fit 1 and a half squash in my slow cooker. I will roast the other half in the oven for another dish.

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