Print

Cozy Slow Cooker Butternut Squash Soup with Sage

slow cooker butternut squash soup - featured image
Print Recipe

This slow cooker butternut squash soup is creamy, deeply savory, and incredibly easy to make. It’s the perfect hands-off comfort food for chilly days, with a secret trick for keeping the sage flavor bright and fresh.

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, minced
  • 1 large carrot, peeled and chopped
  • 1 large apple (Granny Smith or Honeycrisp), peeled, cored, and chopped
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Extra coconut milk or heavy cream for garnish (optional)
  • Fried sage leaves for garnish (optional)
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • A drizzle of good quality maple syrup for garnish (optional)

Instructions

  1. Prepare the Squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, then slice in half where the narrow neck meets the bulbous bottom. Cut each piece in half lengthwise and scoop out the seeds and stringy bits. Cut the flesh into 1-inch cubes.
  2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer in the Slow Cooker: Place the cubed butternut squash, chopped carrot, and chopped apple into the slow cooker. Add the sautéed onion and garlic on top. Sprinkle in the dried thyme, ground nutmeg, salt, and pepper. Do not add the sage yet.
  4. Add the Liquid: Pour the vegetable broth and full-fat coconut milk over the vegetables. Gently stir to combine.
  5. Cook Low and Slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  6. Blend Until Smooth: Turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, let the soup cool slightly, then blend in batches in a countertop blender, filling no more than halfway and holding the lid down with a towel.
  7. Finish with Fresh Sage: Stir in the 2 tablespoons of finely chopped fresh sage. Let the soup sit for about 5 minutes before serving. Taste and adjust salt and pepper as needed.

Notes

Don’t skip sautéing the aromatics—it deepens the flavor. The apple is essential for natural sweetness and acidity. Reserve half the sage for the end to keep its flavor bright. For a thinner soup, stir in extra broth; for a thicker soup, simmer on the stovetop after blending. This soup stores well in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

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

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