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Cozy Slow Cooker Butternut Squash Soup with Sage Brown Butter

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This velvety slow cooker butternut squash soup is incredibly easy to make—no peeling required—and gets a luxurious finish with nutty sage brown butter. Perfect for cozy gatherings, holiday appetizers, or effortless weeknight dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), chopped into 2-inch cubes (skin on)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves (plus extra for garnish)
  • Pinch of flaky sea salt (optional)
  • Heavy cream or coconut cream, for drizzling (optional)
  • Toasted pumpkin seeds, for garnish (optional)
  • Crusty bread or sourdough, for serving (optional)

Instructions

  1. Wash the butternut squash thoroughly. Cut off the stem end and bottom tip. Slice the squash in half lengthwise, scoop out seeds and stringy bits, then cut into rough 2-inch cubes. Leave the skin on.
  2. Place the chopped squash, roughly chopped onion, and smashed garlic cloves in a slow cooker. Pour in the vegetable broth, then add salt, pepper, nutmeg, and cayenne (if using). Stir gently to combine.
  3. Cover and cook on high for 4-5 hours or on low for 7-8 hours, until the squash is fork-tender.
  4. Turn off the slow cooker. Use an immersion blender to puree the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, removing the center cap from the lid and covering with a towel to let steam escape.)
  5. While the soup blends, heat a small skillet over medium heat. Add the butter and let it melt completely. Swirl occasionally. When the butter turns golden-amber and smells nutty, add the sage leaves. Cook for about 30 seconds until crisp, then remove from heat immediately.
  6. Taste the soup and adjust seasoning if needed. Ladle into bowls. Drizzle each serving with sage brown butter and a few crispy sage leaves. Add a swirl of cream and toasted pumpkin seeds if desired. Serve immediately with crusty bread.

Notes

For a vegan version, use vegan butter and coconut cream. The soup can be made ahead and tastes even better the next day. To thicken, simmer on the stovetop uncovered for 10-15 minutes or add a peeled potato next time. Leftover brown butter can be stored in the refrigerator for up to a week.

Nutrition

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

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