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Easy Crockpot Butternut Squash Soup with Brown Butter

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A hands-off, deeply comforting butternut squash soup made in the crockpot, finished with nutty brown butter for a luxurious touch. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, quartered
  • 3 cloves garlic, smashed (skins on or peeled)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg, freshly grated (optional)
  • 4 tablespoons unsalted butter
  • Fresh sage leaves (optional)
  • Optional toppings: toasted pumpkin seeds, heavy cream or coconut milk, crumbled bacon, cinnamon

Instructions

  1. Prep the squash: Using a sharp vegetable peeler, peel the butternut squash completely. Cut off the top and bottom, then slice it in half where the narrow neck meets the round bulb. Scoop out the seeds and stringy bits from the bulb with a spoon. Cut everything into 1-inch cubes.
  2. Load the crockpot: Place the cubed squash, quartered onion, and smashed garlic cloves into your crockpot. Pour in the 4 cups of broth. Add the salt, pepper, and nutmeg if using. Give everything a gentle stir to combine. The liquid should just about cover the squash—if it doesn’t, add a splash more broth or water.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The squash is done when you can easily pierce a cube with a fork and it practically falls apart.
  4. Blend until silky: Turn off the crockpot. If you used garlic with skins on, fish them out with a fork. Using an immersion blender, blend the soup directly in the crockpot until completely smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway each time.
  5. Taste and adjust: Give the soup a taste. Add more salt, pepper, or nutmeg if needed.
  6. Make the brown butter: In a small skillet over medium heat, melt the butter. Swirl the pan occasionally. The butter will foam, then the foam will subside, and you’ll see little brown specks forming at the bottom. As soon as the butter smells nutty and toasty (about 3-4 minutes), remove it from the heat. If using sage, toss the leaves in for the last 30 seconds.
  7. Serve: Ladle the soup into bowls. Drizzle a spoonful of brown butter over each serving. Top with crispy sage leaves, pumpkin seeds, or a swirl of cream if desired. Serve immediately.

Notes

For easier peeling, microwave the whole squash for 2-3 minutes before peeling. Don’t skip browning the butter—it adds a nutty, toasty depth that transforms the soup. The soup tastes even better the next day. For a thicker soup, add one peeled and diced potato to the crockpot with the squash.

Nutrition

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

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