Description

A velvety, comforting butternut squash soup made effortlessly in the slow cooker, topped with shatteringly crispy sage leaves. This set-it-and-forget-it recipe delivers deep, sweet, and savory flavor with simple pantry ingredients.

Ingredients

Scale

1 large butternut squash (about 3–4 pounds), peeled, seeded, and cubed
1 medium yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
15–20 fresh sage leaves
2 tablespoons olive oil, plus more for frying sage
1 teaspoon fine sea salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon maple syrup (optional)

Instructions

Prep the squash: Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes. (Skip if using pre-cut squash.)
Sauté the aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Layer in the slow cooker: Add the cubed butternut squash to the slow cooker. Top with the sautéed onion and garlic. Pour in the vegetable broth. Add the salt, pepper, cinnamon, and nutmeg. Stir gently to combine.
Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
Blend until smooth: Turn off the slow cooker. Use an immersion blender to puree the soup directly in the pot until completely smooth. (If using a regular blender, work in batches, filling no more than halfway; vent the lid slightly.)
Add the coconut milk: Stir in the full-fat coconut milk. Taste and adjust seasoning, adding more salt, cinnamon, or maple syrup if desired. Let warm through on LOW for 5-10 minutes.
Make the crispy sage: Heat about 2 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 15-30 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
Serve: Ladle the soup into bowls. Top with crispy sage leaves. Drizzle with olive oil or a swirl of cream if desired. Serve immediately.

Notes

For the smoothest texture, let the soup cool slightly before blending if using a regular blender. Store crispy sage separately in a paper towel-lined container at room temperature for up to 2 days. The soup can be frozen for up to 3 months; make fresh sage when serving.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 210
Sugar: 8
Sodium: 580
Fat: 11
Saturated Fat: 6
Carbohydrates: 28
Fiber: 5
Protein: 3

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