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Creamy Slow Cooker Butternut Squash Soup with Sage

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This creamy slow cooker butternut squash soup with sage is a hands-off, comforting meal that tastes like you spent hours stirring. Perfect for busy days, it’s velvety, savory, and made with simple ingredients.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 10–12 fresh sage leaves
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) full-fat coconut milk
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • Optional toppings: toasted pepitas, brown butter drizzle, crispy sage leaves, cream swirl

Instructions

  1. Prep the squash (10 minutes): Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the round bulb. Use a vegetable peeler to remove the skin from both pieces. Cut the bulb in half and scoop out the seeds with a spoon. Cube both sections into 1-inch chunks. You should have about 6 cups of cubed squash.
  2. Bloom the sage (5 minutes): In a small skillet over medium heat, melt the butter. Add the fresh sage leaves and cook for 1-2 minutes until fragrant and slightly crispy. Set aside 4-5 leaves for garnish. Chop the remaining sage leaves roughly.
  3. Layer everything in the slow cooker (5 minutes): Add the cubed squash, diced onion, minced garlic, chopped sage (reserve the fried leaves for later), and vegetable broth to the slow cooker. Stir gently to combine. Season with 1 teaspoon of salt and a few cracks of black pepper.
  4. Cook low and slow (6-8 hours on low OR 3-4 hours on high): Cover and cook until the squash is very tender when pierced with a fork. I prefer cooking on low for the deepest flavor, but high works perfectly fine when I’m short on time.
  5. Blend until silky (5 minutes): Turn off the slow cooker. Add the coconut milk and the reserved fried sage leaves (the ones you set aside). Use an immersion blender directly in the pot and blend until completely smooth. If using a regular blender, work in batches and remove the center cap from the lid to let steam escape—cover the opening with a clean kitchen towel.
  6. Taste and adjust (2 minutes): Add more salt and pepper if needed. The soup should taste rich, slightly sweet from the squash, and earthy from the sage. If it seems too thick, stir in a little extra broth or water until it reaches your desired consistency.
  7. Serve and garnish (2 minutes): Ladle into bowls and top with toasted pepitas, a drizzle of brown butter, or a few crispy sage leaves if you reserved extra. A swirl of cream or coconut milk looks pretty too.

Notes

Don’t skip blooming the sage in butter—it releases essential oils for a more vibrant flavor. Cut squash into even 1-inch cubes for uniform cooking. Blend while soup is hot for smoothest results. Use full-fat coconut milk for best creaminess. Taste before seasoning as broth salt levels vary. Soup thickens upon standing; thin with extra broth or water as needed.

Nutrition

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

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