Slow-Cooker Grass-Fed Beef and Butternut Squash Soup

Acabonac Farms |


  • 1/4 pound bacon, diced
  • 1 pound grass-fed beef fajita strips cut into 1 inch pieces
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4-5 sage leaves, minced
  • ½ yellow onion, minced
  • 2 garlic cloves, minced
  • 1 cup diced butternut squash
  • 3 stalks of each: rosemary, thyme, and sage
  • a pinch of salt
  • 32 ounces of Grass-Fed Beef Bone Broth
  • 1/4 cup red wine
  • Servings: 4
  • Prep Time: 8.5 hours
  • This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
  • Cook For: Dinner, Lunch
  • Cuisine Type: American
  • Author: Adapted from


  1. Place a large saute pan over medium heat and bacon to cook until crispy. Remove and set aside.
  2. To the hot pan with bacon grease, add the beef fajita strips and sprinkle with garlic powder and salt. Brown on both sides, about 4 minutes or so, remove and set aside. Add sage, onion and garlic and cook for about 5 minutes, until translucent.
  3. Add the bacon, beef, and onion mixture to a crockpot along with all the other ingredients and mix to combine.
  4. Cover and cook for 8 hours on low. Remove herbs before serving.

1 comment

Yum! I’m in love with my slow-cooker right now, too! And I made your beef & broccoli and the chicken stroganoff last week and they were SO good. I loved the chicken one especially. Thanks to you and your momma for these awesome recipes!

Ross Alisha

Alisha Ross,

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