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Easy Slow Cooker Butternut Squash Soup with Sage (Best Cozy Recipe)

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This easy slow cooker butternut squash soup with sage is velvety, deeply savory, and richer than stovetop versions with half the effort. Perfect for cozy nights when you want real comfort food without standing over a stove.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 10–12 fresh sage leaves
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup heavy cream or coconut milk (optional, for extra creaminess)

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, then cut it in half where the narrow neck meets the bulbous bottom. Peel each section with a vegetable peeler. Cut the neck into rings, then cubes. Scoop out the seeds from the bulb section and cube that too. Aim for 1-inch cubes. You should have about 6-7 cups.
  2. Layer in the slow cooker: Add the cubed squash, roughly chopped onion, smashed garlic cloves, and fresh sage leaves to a 4-6 quart slow cooker. Pour the vegetable broth over everything. The liquid should just about cover the squash; if not, add a little water.
  3. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is fork-tender.
  4. Add butter and optional cream: Turn off the slow cooker. Add the butter and let it melt for a minute. If using heavy cream or coconut milk, add it now. Season with salt and pepper.
  5. Blend until smooth: Use an immersion blender directly in the slow cooker, starting at low speed and increasing to high, until completely smooth and velvety. Alternatively, blend in batches in a regular blender, venting the lid to allow steam to escape.
  6. Taste and adjust: Taste the soup and add more salt or pepper if needed. If too thick, stir in a little more broth or water to reach desired consistency.
  7. Serve immediately or store: Ladle into bowls and garnish as desired. For storage, cool completely and refrigerate for up to 5 days or freeze for up to 3 months.

Notes

For easier peeling, microwave the whole squash for 2-3 minutes to soften the skin. If using dried sage instead of fresh, add 1 tablespoon during the last hour of cooking to avoid bitterness. The soup thickens as it sits; thin with broth when reheating. For a dairy-free version, substitute butter with olive oil and use coconut milk instead of cream.

Nutrition

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

Find it online: https://daintydine.com/easy-slow-cooker-butternut-squash-soup-with-sage-best-cozy-recipe/