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Cozy Slow Cooker Butternut Squash Soup with Brown Butter

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A velvety, sweet butternut squash soup made effortlessly in the slow cooker, finished with a nutty brown butter and sage drizzle. Perfect for cozy nights and fall gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Optional toppings: toasted pumpkin seeds, swirl of cream, crispy fried sage leaves, cinnamon

Instructions

  1. Prep the squash: If using a whole butternut squash, cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler. Cut the neck into 1-inch cubes. Scoop out seeds from the bottom and cut into similar-sized cubes. If using pre-cut squash, rinse and pat dry.
  2. Sauté the aromatics: Heat a small skillet over medium heat with 1 tablespoon olive oil. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Load the slow cooker: Add cubed squash, sautéed onion and garlic, vegetable broth, maple syrup, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
  4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until squash is fork-tender.
  5. Puree: Turn off slow cooker. Use an immersion blender to puree until smooth. If using a regular blender, work in batches, filling no more than halfway, and let steam escape.
  6. Stir in coconut milk: Add full-fat coconut milk and stir until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Make brown butter: In a small skillet over medium heat, melt butter. Swirl occasionally. It will foam, then subside, and golden brown specks will form. Once nutty and deep amber, immediately add sage leaves. Cook for 10 seconds, then remove from heat and transfer to a small bowl.
  8. Serve: Ladle soup into bowls. Drizzle with brown butter and top with a crispy sage leaf. Add optional toppings if desired.

Notes

Do not skip sautéing the onion and garlic for best flavor. Watch brown butter carefully to avoid burning. Season in layers—add salt at the beginning and adjust after pureeing. For a thicker soup, use 3 cups of broth. Soup tastes even better the next day. Store brown butter separately and add fresh when reheating.

Nutrition

Keywords: slow cooker butternut squash soup, brown butter, fall soup, creamy squash soup, easy soup recipe

Find it online: https://fizzlefork.com/cozy-slow-cooker-butternut-squash-soup-with-brown-butter/