Slow Cooker Pumpkin, Butternut Squash, and Sage Soup

Capture the flavors of autumn with this rich and flavorful pumpkin, butternut squash, and sage soup made in a slow cooker.

Serves: 8Hands-on: 10 minutesTotal: 6 hours 10 minutesDifficulty: Easy

Serves: 8


  • 3 sprigs fresh sage
  • 2 bay leaves
  • 3 cups chopped pumpkin
  • 2 cups chopped butternut squash
  • 1 small white onion, peeled and diced
  • 4 cups vegetable broth
  • 2 tsp. salt
  • 1⁄2 cup unsweetened soy milk
  • 1⁄2 tsp. ground black pepper


  • Place the sage and bay leaves in a piece of cheesecloth and tie closed with kitchen twine.
  • Place in a 6-quart slow cooker with the pumpkin, squash, onion, broth, and salt. Cover and cook over low heat for 6 hours or until the vegetables are very tender.
  • Remove the sage and bay leaf bundle and add the soy milk. Blend with an immersion blender until very smooth. Garnish with black pepper.