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Easy Crockpot Butternut Squash Soup with Brown Butter

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This creamy, flavorful butternut squash soup is made effortlessly in the crockpot, then finished with nutty brown butter and crispy sage. It’s a comforting, hands-off meal perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup
  • ¼ cup heavy cream (for garnish, optional)
  • 2 tablespoons toasted pumpkin seeds (for garnish, optional)
  • Extra sage leaves for frying (optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Add everything to the crockpot: Place the cubed squash, diced onion, minced garlic, and vegetable broth into the slow cooker. Add the salt, pepper, and maple syrup. Stir to combine.
  3. Cook on low or high: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the squash is fork-tender.
  4. Make the brown butter: About 10 minutes before the soup is done, melt the butter in a small skillet over medium heat. Add the fresh sage leaves. Swirl the pan occasionally until the butter foams, turns golden, then amber, and smells nutty. Remove from heat immediately and pour into a heatproof bowl. The sage leaves will become crispy.
  5. Blend the soup: Remove the sage leaves from the brown butter and set aside for garnish. Use an immersion blender to puree the soup directly in the crockpot until smooth. If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.
  6. Finish with brown butter: Pour the brown butter into the blended soup and stir to combine. Taste and adjust seasoning with more salt, pepper, or maple syrup if needed.
  7. Serve and garnish: Ladle the soup into bowls. Drizzle with heavy cream if desired. Garnish with the crispy sage leaves and toasted pumpkin seeds. Serve hot.

Notes

Don’t skip browning the butter—it adds essential nutty depth. For a thicker soup, add a peeled and diced potato to the crockpot. The soup keeps in the fridge for up to 5 days and freezes for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

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

Find it online: https://goldensimmer.com/easy-crockpot-butternut-squash-soup-with-brown-butter/