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Easy Crockpot Butternut Squash Soup with Sage Brown Butter

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A creamy, comforting butternut squash soup made effortlessly in the slow cooker, topped with a decadent sage brown butter that elevates it to restaurant-quality. Perfect for cozy fall days and entertaining.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 tablespoon maple syrup
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • Optional toppings: toasted pumpkin seeds, extra crispy sage leaves, flaky salt, red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Layer the ingredients in the crockpot: Add cubed squash, chopped onion, smashed garlic, vegetable broth, maple syrup, salt, pepper, and nutmeg. Stir to combine.
  3. 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.
  4. Blend until smooth: Use an immersion blender directly in the crockpot to blend until smooth. If using a regular blender, let soup cool 10 minutes first, then blend in batches.
  5. Stir in the coconut milk: Add coconut milk and stir until fully incorporated. Taste and adjust seasoning.
  6. Make the sage brown butter: In a small skillet over medium heat, melt butter. Swirl occasionally until it foams, turns golden, and brown specks form (about 3-4 minutes). Add sage leaves and cook 30 seconds until crispy. Remove from heat immediately.
  7. Serve and finish: Ladle soup into bowls, drizzle with sage brown butter, top with crispy sage leaves, and add flaky salt or other toppings as desired. Serve hot.

Notes

For easier peeling, microwave the whole squash for 2-3 minutes first. Use low-sodium broth to control salt. The soup tastes even better the next day. Brown butter topping is best made fresh; do not freeze it.

Nutrition

Keywords: crockpot butternut squash soup, slow cooker soup, sage brown butter, fall soup, creamy squash soup, easy soup recipe

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