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Easy Creamy Slow Cooker Butternut Squash Soup with Sage

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A velvety, comforting soup made effortlessly in the slow cooker with sweet butternut squash, earthy sage, and a touch of cream. Perfect for cozy nights and impressive enough for guests.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 10–12 fresh sage leaves, plus extra for garnish
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ teaspoon ground nutmeg (optional)
  • 1 tablespoon maple syrup (optional, if squash is not sweet)
  • For garnish: crispy sage leaves, pumpkin seeds, olive oil drizzle

Instructions

  1. Prep the squash: Cut off both ends, stand upright, slice in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  2. Sauté aromatics: Melt 1 tablespoon butter in a skillet over medium heat. Cook onion until translucent (about 5 minutes), add garlic and cook 1 minute more.
  3. Layer in slow cooker: Add cubed squash, sautéed onion and garlic, 8-10 sage leaves, broth (just enough to barely cover squash), salt, pepper, and nutmeg if using.
  4. Cook: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until squash is fork-tender.
  5. Blend: Remove most sage leaves (or leave all for stronger flavor). Use an immersion blender to puree until smooth. Alternatively, blend in batches in a regular blender, being careful with hot liquid.
  6. Finish with cream: Stir in heavy cream. Adjust seasoning with salt and pepper. Thin with extra broth if needed.
  7. Make crispy sage garnish: Melt remaining 1 tablespoon butter in a small pan over medium heat. Fry 6-8 fresh sage leaves for 30-60 seconds per side until crispy. Drain on paper towel.
  8. Serve: Ladle soup into bowls, top with crispy sage, pumpkin seeds, and a drizzle of olive oil. Serve hot with crusty bread or salad.

Notes

Don’t skip sautéing the aromatics for deeper flavor. Add cream at the very end to prevent curdling. Soup thickens as it sits; thin with broth when reheating. For vegan version, use olive oil and full-fat coconut milk.

Nutrition

Keywords: butternut squash soup, slow cooker soup, creamy soup, sage, fall soup, vegetarian soup, gluten-free soup

Find it online: https://junomeals.com/easy-creamy-slow-cooker-butternut-squash-soup-with-sage/