Description
A velvety, deeply flavorful butternut squash soup infused with earthy sage and warm spices. This set-it-and-forget-it crockpot recipe is foolproof, restaurant-quality, and perfect for cozy autumn evenings.
Ingredients
Scale
- 8 pounds butternut squash (peeled and cubed into 1-inch pieces)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 4 cups vegetable or chicken broth (low-sodium)
- 1 cup fresh sage leaves
- 2 tablespoons butter
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- Salt and black pepper to taste
Instructions
- Prep the squash: Wash, cut off ends, slice in half, scoop out seeds, peel skin, and cube flesh into 1-inch pieces.
- Sauté aromatics: Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add garlic and red pepper flakes, cooking for 1 more minute until fragrant.
- Load the crockpot: Combine cubed squash, sautéed onion mixture, fresh sage leaves, and broth in the slow cooker. Stir to combine and ensure squash is submerged.
- Cook: Cover and cook on HIGH for 4-5 hours or LOW for 6-8 hours until squash is fork-tender.
- Blend: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a countertop blender.
- Finish: Stir in heavy cream and nutmeg. Taste and adjust salt and pepper. If too thick, add broth; if too thin, cook uncovered for 15 minutes.
- Serve: Ladle into bowls and top with desired garnishes such as crushed tortilla chips, cheddar cheese, fried sage, or toasted pumpkin seeds.
Notes
Sautéing the onions and garlic adds significant depth of flavor compared to adding them raw. Fresh sage is preferred over dried for its bright, peppery aroma. The soup thickens in the fridge; reheat gently with a splash of broth or milk. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 6
Keywords: butternut squash soup, crockpot soup, fall recipes, cozy dinner, vegetarian soup, slow cooker meals, sage soup, comfort food