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Cozy Slow Cooker Butternut Squash Soup with Brown Butter Sage

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A velvety, sweet, and savory slow cooker butternut squash soup topped with nutty brown butter and crispy sage leaves. This easy, hands-off recipe is perfect for fall and winter gatherings, and it’s a crowd-pleaser even for picky eaters.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs), peeled, seeded, and cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter, cut into pieces
  • 10–12 fresh sage leaves
  • Flaky sea salt (for finishing)

Instructions

  1. Prep the Squash: Using a sharp chef’s knife, carefully cut off both ends of the butternut squash. Stand it upright on a cut end and slice down to remove the skin in strips. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  2. Build the Soup Base: Place the cubed squash, diced onion, and minced garlic into your slow cooker. Pour in the 4 cups of vegetable broth. Add 1 teaspoon of salt and ½ teaspoon of black pepper. If using nutmeg or cayenne, add it now. Stir to combine.
  3. Slow Cook: Cover and cook on High for 4-5 hours or on Low for 7-8 hours, until the squash is fork-tender.
  4. Blend Until Silky: Turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches, filling the pitcher no more than halfway. Hold the lid down with a kitchen towel while blending. Taste and adjust salt and pepper as needed.
  5. Make the Brown Butter Sage: While the soup is blending, place a small skillet over medium heat. Add the 4 tablespoons of butter. Swirl the pan occasionally as the butter melts, foams, and turns a golden-amber color (about 3-4 minutes). As soon as it turns amber and smells nutty, add the fresh sage leaves. They will sizzle and crisp up in about 30 seconds. Immediately remove the pan from the heat.
  6. Serve and Finish: Ladle the hot soup into bowls. Drizzle a generous spoonful of the brown butter over each serving, making sure to grab a few crispy sage leaves. Finish with a pinch of flaky sea salt. Serve immediately.

Notes

For an even richer texture, stir in ¼ cup of heavy cream or full-fat coconut milk after blending. The soup tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Make a fresh batch of brown butter sage when serving leftovers.

Nutrition

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

Find it online: https://forkifyfun.com/cozy-slow-cooker-butternut-squash-soup-with-brown-butter-sage/