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Easy Crockpot Butternut Squash Soup with Sage

crockpot butternut squash soup - featured image
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This velvety, deeply flavored butternut squash soup is made effortlessly in a slow cooker with simple ingredients like sage, onion, and garlic. It’s naturally creamy, freezer-friendly, and perfect for cozy fall days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional but highly recommended)
  • For garnish (optional): fresh sage leaves fried in butter or oil, toasted pumpkin seeds or pepitas, a drizzle of heavy cream or coconut milk, a sprinkle of red pepper flakes

Instructions

  1. Prep the butternut squash: Cut off both ends, stand upright, slice in half lengthwise, scoop out seeds and stringy bits, peel with a vegetable peeler, and cut into 1-inch cubes (about 5-6 cups).
  2. Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook for 4-5 minutes until translucent. Add smashed garlic and cook for 1 minute until fragrant.
  3. Layer everything in the crockpot: Add cubed squash, sautéed onions and garlic, chopped sage, salt, pepper, and nutmeg (if using). Pour vegetable broth over everything and stir gently.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until squash is fork-tender.
  5. Blend until silky: Turn off slow cooker and let cool for 5-10 minutes. Use an immersion blender to puree directly in the crockpot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend with lid held firmly with a towel.
  6. Taste and adjust: Add more salt, pepper, or sage if needed. Stir well.
  7. Serve and garnish: Ladle into bowls and top with crispy fried sage leaves, a swirl of cream or coconut milk, toasted pumpkin seeds, or other desired garnishes. Serve hot.

Notes

Sautéing the aromatics is optional but highly recommended for deeper flavor. Cut squash into uniform 1-inch cubes for even cooking. Start with 4 cups broth; add more after blending if needed. Let soup cool before blending to avoid accidents. Season to taste before serving. Soup keeps in refrigerator up to 5 days and freezes up to 3 months.

Nutrition

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

Find it online: https://gleefulfork.com/easy-crockpot-butternut-squash-soup-with-sage/