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Cozy Crockpot Delicata Squash Soup with Sage Brown Butter

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A creamy, velvety crockpot soup made with delicata squash and finished with nutty sage brown butter. It’s an effortless, budget-friendly meal that feels like a warm hug on a chilly evening.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • Pinch of flaky sea salt (for finishing)
  • Optional toppings: ¼ cup toasted pumpkin seeds, drizzle of heavy cream or coconut milk, fresh thyme sprigs

Instructions

  1. Wash the delicata squash well. Slice off the ends, cut each squash in half lengthwise, and scoop out the seeds. Cut the halves into 1-inch half-moons.
  2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the sautéed onions and garlic to the slow cooker. Tumble in the chopped delicata squash. Pour in the vegetable broth. Add the salt, pepper, and nutmeg. Stir to combine.
  4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the squash is fork-tender.
  5. Turn off the slow cooker. Using an immersion blender, puree the soup until smooth. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches, venting the lid.
  6. While the soup blends, melt the butter in a small skillet over medium heat. Swirl occasionally until it foams and turns golden brown (2-3 minutes). Add the sage leaves and cook for 1 minute until crisp. Remove from heat immediately.
  7. Ladle the soup into bowls. Drizzle each serving with the sage brown butter and a crispy sage leaf. Sprinkle with flaky sea salt and any optional toppings. Serve hot.

Notes

Don’t skip sautéing the onions and garlic—it deepens the flavor. Watch the brown butter closely; it can burn in seconds. Season at the end after blending. The soup tastes even better the next day. For a dairy-free version, use vegan butter or coconut oil. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: delicata squash soup, crockpot soup, sage brown butter, fall soup, easy soup, gluten-free soup, vegetarian soup

Find it online: https://fizzlefork.com/cozy-crockpot-delicata-squash-soup-with-sage-brown-butter/