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Easy Crockpot Butternut Squash Soup with Crispy Sage

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A creamy, comforting butternut squash soup made effortlessly in the slow cooker, topped with crispy fried sage leaves for an irresistible texture and flavor. Perfect for busy weeknights.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 15–20 fresh sage leaves
  • 2 tablespoons salted butter
  • Pinch of flaky sea salt

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half where the neck meets the bulb, scoop out seeds, and cut into 1-inch cubes.
  2. Layer everything in the crockpot: Add cubed squash, chopped onion, smashed garlic, vegetable broth, cinnamon, nutmeg, 1 teaspoon salt, and black pepper. Stir to combine.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until squash is fork-tender.
  4. Blend until smooth: Turn off the crockpot and let cool for 10 minutes. Use an immersion blender to blend until smooth. If using a regular blender, work in batches, filling only halfway and covering with a towel.
  5. Add finishing touches: Stir in the full can of coconut milk and maple syrup. Taste and adjust seasoning. Add more broth or water if too thick.
  6. Make the crispy sage: Pat sage leaves completely dry. Melt butter in a small skillet over medium heat. Add sage leaves in a single layer and cook 30-60 seconds per side until crisp. Transfer to paper towels and sprinkle with flaky sea salt.
  7. Serve: Ladle soup into bowls, top with crispy sage leaves, and optionally drizzle with olive oil or extra coconut milk. Serve immediately.

Notes

Prep squash and onion the night before for faster morning assembly. For deeper flavor, roast the cubed squash at 400°F for 25-30 minutes before adding to the crockpot. The soup tastes even better the next day. Make fresh crispy sage just before serving as it loses crunch quickly.

Nutrition

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

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