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Easy Crockpot Butternut Squash Soup with Brown Butter

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A creamy, comforting butternut squash soup made effortlessly in the slow cooker, elevated with nutty brown butter. This budget-friendly, kid-approved recipe is perfect for busy families and delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • 2 tablespoons unsalted butter (for garnish)
  • Optional toppings: roasted pepitas, a swirl of cream, fresh thyme leaves, or a sprinkle of cinnamon sugar

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler or sharp knife. Cut it in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into 1-inch cubes.
  2. Layer the ingredients in the crockpot: Add the cubed squash, diced onion, and minced garlic to the slow cooker. Pour in the vegetable broth — it should just barely cover the vegetables. Stir in the cinnamon, nutmeg, salt, and pepper.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The squash is ready when it’s fork-tender.
  4. Make the brown butter: About 30 minutes before the soup is done, melt the 1/2 cup of butter in a small saucepan over medium heat. Stir constantly until the butter turns amber and smells nutty, about 5-7 minutes. Remove from heat and pour into a heat-safe bowl.
  5. Blend the soup: Once the squash is tender, use an immersion blender directly in the pot to puree until smooth. If using a regular blender, work in batches, leaving the lid slightly open to let steam escape.
  6. Add the brown butter and cream: Pour the brown butter into the blended soup and stir well. If using heavy cream or coconut milk, add it now. Taste and adjust salt and pepper.
  7. Finish and serve: Ladle the soup into bowls. For the garnish, melt the extra 2 tablespoons of butter until just starting to brown, then drizzle over each bowl. Top with optional toppings as desired.

Notes

Don’t skip browning the butter—it’s the key to the nutty flavor. Watch the butter closely to avoid burning. Season in layers: add half the salt at the start and adjust at the end. For best flavor, make the soup a day ahead. The soup freezes well for up to 3 months; add fresh brown butter when reheating.

Nutrition

Keywords: crockpot butternut squash soup, slow cooker soup, brown butter, easy soup recipe, fall soup, butternut squash, comfort food, kid-friendly, gluten-free, vegetarian

Find it online: https://fizzlefork.com/easy-crockpot-butternut-squash-soup-with-brown-butter/