Lunche for 6

Kabocha Apple Soup

Name: Kabocha Apple Soup
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 kabocha squash; 4 large fuji apples; 2 cups reduced-sodium vegetable broth; 2 tbsp halved deglet noor dates; 2 tsp ground turmeric; 2 tsp fresh ginger; 1 tsp sea salt; 1/2 tsp ground cinnamon; 1 pinch pepper (optional); 1 1/8 cups full-fat coconut milk; 3 large fuji apples; 6 tbsp golden raisins; cilantro

Kabocha squash, apples, dates, and spices cook slowly with broth, then blend with coconut milk into a smooth soup.

$2.09per serving $$

375 minstart to table

6servings

American Vegetarian Vegan Dairy-free Budget Lunches Slow cooker Cold-weather comfort Fall Winter

Ingredients

1 kabocha squash
4 large fuji apples
2 cups reduced-sodium vegetable broth
2 tbsp halved deglet noor dates
2 tsp ground turmeric
2 tsp fresh ginger
1 tsp sea salt
1/2 tsp ground cinnamon
1 pinch pepper (optional)
1 1/8 cups full-fat coconut milk
3 large fuji apples
6 tbsp golden raisins
cilantro

Steps

Cut the squash and four apples into chunks, removing the seeds.
Add the squash, apples, dates, turmeric, ginger, cinnamon, salt, pepper, and broth to a slow cooker.
Cover and cook on low for 6 hours, or until the squash is very tender.
Blend the soup until smooth, then stir in the coconut milk.
Chop the remaining apples and stir them with the raisins and cilantro.
Top each bowl with the apple mixture and serve hot.