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Cozy Slow Cooker Butternut Squash Soup with Sage | Best Easy Fall Recipe

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This slow cooker butternut squash soup with sage is rich, creamy, and packed with savory fall flavors. It’s a set-it-and-forget-it recipe that fills your home with warmth and comfort, perfect for cozy nights.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4–5 cloves garlic, smashed and roughly chopped
  • 10–12 fresh sage leaves (plus more for garnish)
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional toppings: crispy sage leaves, cream or coconut milk drizzle, toasted pumpkin seeds, crumbled bacon, red pepper flakes

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds and stringy bits, then cut into 1-inch cubes.
  2. Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until soft and translucent. Add chopped garlic and about 8 torn sage leaves, cook 2 more minutes until fragrant.
  3. Transfer to slow cooker: Scrape the sautéed onion mixture into a 5-6 quart slow cooker. Add cubed squash, 4 cups broth, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
  4. Slow cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until squash is fork-tender.
  5. Add nutmeg and coconut milk: Stir in 1/4 teaspoon ground nutmeg and 1/2 cup full-fat coconut milk.
  6. Blend until smooth: Use an immersion blender directly in the slow cooker to puree until smooth. Alternatively, blend in batches in a regular blender, holding the lid down with a towel.
  7. Taste and adjust: Season with additional salt and pepper as needed. Thin with extra broth or water if desired.
  8. Make crispy sage garnish: Heat 1 tablespoon butter or oil in a small skillet over medium heat. Add remaining sage leaves and cook 30-60 seconds per side until crispy. Drain on paper towel and sprinkle with salt.
  9. Serve: Ladle soup into bowls, top with crispy sage leaves and other desired toppings. Serve immediately with crusty bread or side salad.

Notes

Don’t skip the sautéing step—it adds depth of flavor. For the smoothest texture, blend for 3-4 minutes. The soup tastes even better the next day as flavors meld. If using a regular blender, let soup cool 10-15 minutes before blending and hold lid down with a towel to avoid splatters.

Nutrition

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

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