Slow Cooker Winter Squash and Fruit Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Calories 416kcal
Author Kathy Hester


  • 2 - 3 cups winter squash peeled and cubed (or you can buy it pre-cut - frozen works fine too)
  • 2 pieces of fruit pears, apples, asian pear, etc., peeled and cored then cubed
  • 1 small onion chopped
  • 1 garlic clove chopped
  • 4 - 6 cups vegetable stock or filtered water with Vegetarian Better Than Bouillon no-chicken - my favorite
  • 1 Tb Port or red wine * if you are gluten-free make sure you are using a brand that does not use flour to seal the barrels
  • sprigs of fresh thyme rosemary, sage or a combination
  • pepper
  • taste before adding salt the veggie broth will already have some (possibly a lot)


  • The night before:
  • Chop veggies and prepare winter squash. If you bought a whole winter squash, cut it in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. You can cut the fruit now, but you will need to toss it with lemon juice to prevent browning.
  • In the morning:
  • Throw everything into the slow cooker and cook on low 6 – 8 hours.
  • Remove the thyme spring or rosemary sprig. Use a hand blender to purée everything together. Add extra water or broth if needed.
  • Taste and adjust seasonings to taste.
  • Top with finely chopped pistachios or a fresh sage leaf.


Calories: 416kcal | Carbohydrates: 102g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 4436mg | Fiber: 23g | Sugar: 47g