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Slow Cooker Squash Soup | URBAN BAKES

Slow Cooker Squash Soup

  • Author: Connie
  • Total Time: 8 hours, 30 minutes


  • 2 pounds butternut squash, peeled, deseeded and chopped
  • 1 1/2 cups vegetable stock
  • 1 cup pumpkin puree
  • 1 small (6 ounces) Granny Smith apple, cored and chopped
  • 1 small yellow onion, chopped
  • 1/2 cup carrot, shredded
  • 2 cloves garlic, minced
  • 1 sprig fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • pinch of cayenne
  • pinch of ground cinnamon
  • 1/2 cup unsweetened coconut milk
  • 1/8 cup pepitas (optional)


  1. In a 6 quart slow cooker, stir in all ingredients except for the coconut milk and pepitas.  
  2. Cook on low setting for 8 hours or on high setting for 4 hours.
  3. Using an immersion blender or food processor, blend the soup until it reaches to a thick puree consistency.  Add coconut milk and continue to blend until the puree begins to thin or until just mixed thoroughly.
  4. Serve about 1 cup in a bowl, sprinkle pepitas over the top.  ENJOY!


  • Prep Time: 20 minutes
  • Cook Time: 8 hours
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