Apple Sage Butternut Squash Soup in the Slow Cooker – YUM!


 This recipe worked out really well. We added a bit of milk to give a creamier taste – but it is not necessary if you want to keep this lactose free – just add a bit more stock. It is vegetarian and truly delicious. 

Apple Sage Butternut Squash Soup


  • 1 green apple peeled cored and chopped
  • 1 medium onion – chopped
  • 1 clove of garlic minced
  • 1 2lb butternut squash peeled de-seeded and chopped
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Sage chopped
  • 6 cups of vegetable stock
  • 2 cups of non fat milk if desired
  • Salt and Pepper to taste
  • Non fat sour cream or yogurt for garnish
  • Reserve one small sage leaf or a slice of apple for garnish



  1. Heat the oil in a frying pan
  2. Add the chopped sage and saute for a minute
  3. Add the garlic and saute for one minute
  4. Add the onion and saute until translucent
  5. Add the apple and saute for one minute
  6. Add the chopped butternut squash and mix
  7. Pour all of it into a slow cooker and add the vegetable stock
  8. Cover and cook on low for 6-7 hours
  9. Puree the mixture and taste for seasoning
  10. If you wish a creamier soup – add non fat milk until the consistency and taste is as you like it.
  11. If not add more stock if needed if the soup is too thick.
  12. Serve with a leaf of sage or a sliced piece of apple in the center – or a dollop of non fat sour cream or non fat Fage yogurt with the sage leaf on top of that



About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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