Print

Creamy Slow Cooker Butternut Squash Soup with Sage (Easy Fall Recipe)

creamy slow cooker butternut squash soup - featured image
Print Recipe

A velvety, deeply savory butternut squash soup made easy in the slow cooker. Sautéed aromatics and a touch of coconut milk create a rich, comforting fall soup that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (plus more for garnish)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 2 tablespoons olive oil or butter
  • Salt and freshly ground black pepper, to taste
  • 8–10 fresh sage leaves (for garnish)
  • 1 tablespoon olive oil or butter (for garnish)
  • Flaky sea salt, for finishing

Instructions

  1. Prep the Squash (10 minutes): Using a sharp chef’s knife, carefully cut off both ends of the butternut squash. Cut it in half crosswise to separate the narrow neck from the bulbous bottom. Stand each piece upright on a cut end and slice off the skin from top to bottom, following the curve of the squash. Cut the peeled squash in half lengthwise and scoop out the seeds and stringy bits with a spoon. Cut the squash into uniform 1-inch cubes.
  2. Sauté the Aromatics (5 minutes): If your slow cooker insert is stovetop-safe, place it on the stove over medium heat and add the olive oil or butter. If not, use a large skillet. Once the oil is shimmering, add the diced onion and cook for 3-4 minutes, until translucent and soft. Add the minced garlic and the 2 tablespoons of chopped fresh sage. Cook for another minute until fragrant, stirring constantly.
  3. Combine in the Slow Cooker: Transfer the sautéed onion mixture to your slow cooker (if you used a separate skillet). Add the cubed butternut squash and the 4 cups of low-sodium vegetable broth. Stir to combine.
  4. Slow Cook (4-6 hours on Low or 2-3 hours on High): Put the lid on your slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the squash is fork-tender.
  5. Blend Until Smooth (5 minutes): Turn off the slow cooker. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. If using a countertop blender, let the soup cool for 10-15 minutes first, then blend in batches, filling the blender no more than halfway. Always vent the lid to let steam escape.
  6. Finish with Creaminess: Stir in the 1/2 cup of full-fat coconut milk (or heavy cream). Taste and season generously with salt and freshly ground black pepper.
  7. Make the Crispy Sage Garnish (5 minutes): While the soup is blending, heat 1 tablespoon of olive oil or butter in a small skillet over medium heat. Add the fresh sage leaves and fry for about 30-60 seconds per side, until they turn a darker green and become crispy. Transfer to a paper towel-lined plate and sprinkle immediately with a pinch of flaky sea salt.
  8. Serve and Enjoy: Ladle the creamy soup into bowls. Top with a few crispy sage leaves, a drizzle of extra coconut milk or cream, and a final crack of black pepper. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the sauté step—it deepens the flavor significantly. Season at the end to avoid over-salting. For a thicker soup, use 3 cups of broth instead of 4, or add a peeled Yukon Gold potato. A squeeze of lemon juice or splash of apple cider vinegar can brighten the flavors if the soup tastes flat.

Nutrition

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

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