A Healthy and Delicious Blend of the Warm Flavors of Butternut Squash and Pumpkin will leave you feeling guilt free and satiated. Made in a Slow Cooker, it’s Low Calorie, Vegan, and can be Easily made with a few Common Pantry Ingredients.
Based on history, it’s not often I’ll make a recipe that is not sweet; let alone, no-bake or vegan! After all, this is URBAN BAKES, where majority of what I’ve made to date has been primarily baked and of course my all-time favorite, cakes!
In a recent post when I made my return to the blog, I mentioned there is something within that has me intrigued in expanding my skill set particularly, in meal prep. This still remains to be true and it’s just the beginning. I am so excited to see what’s to come and I hope you are too!
If 5 years ago you asked me to try squash of any kind, including pumpkin, you would have seen me gag. For as long as I can remember, I was averse to trying anything of this kind. Funny how things change. Hmm… Like many who enjoy their seasonal flavors, is one of the reasons I now look forward to Fall.
Despite the many pumpkin recipes made, you can also find this butternut squash pasta with parmesan browned butter and sage here.
This soup recipe was inspired by Panera Bread’s Vegetarian Autumn Squash Soup. If you haven’t tried it, I highly recommend you do. I did for the first time a few weeks ago and was pleasantly surprised so I felt compelled to make my own.
Slight difference in taste and practically negligible, this squash soup has a light hearty flavor from the onions, sage and various ground spices. It’s texture is was intentionally made thicker than Panera’s as I enjoy experiencing more of a mouthfeel when it comes to soups hence why pepitas were added; to give a little crunch.
All in all, by using a slow cooker, this has been by far, the easiest soup I have made! Simply chop all vegetables and apple (be sure to use 6 oz of apple), add in the remaining ingredients as-is and by the end of a long day, all that’s left is to blend the broken down veggies and there you have, a meal ready to eat!
Oh yes, let’s not forget this soup is low calorie and vegan!
- Wusthof Starter Knife Set
- Slow cooker
- Immersion blender
- Food processor
- 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)
- In a 6 quart slow cooker, stir in all ingredients except for the coconut milk and pepitas.
- Cook on low setting for 8 hours or on high setting for 4 hours.
- 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.
- Serve about 1 cup in a bowl, sprinkle pepitas over the top. ENJOY!
Did you make this recipe? I'd love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.
Recipe Source: www.urbanbakes.com
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