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Cozy Slow Cooker Butternut Squash Soup with Crispy Sage

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A velvety, sweet butternut squash soup made effortlessly in the slow cooker, topped with crispy, salty sage leaves for a perfect texture contrast. This comforting, hands-off recipe is ideal for gray days and cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil
  • Flaky sea salt for finishing

Instructions

  1. Prep the squash (10 minutes): Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  2. Layer the ingredients in the slow cooker (5 minutes): Add the cubed squash, diced onion, and minced garlic to the slow cooker. Pour in the vegetable broth. Add the salt, pepper, nutmeg, and cayenne if using. Give everything a quick stir to combine. Do not add the coconut milk yet.
  3. Cook on low (6-7 hours) or high (3-4 hours): Cover and cook until the squash is very tender and easily pierced with a fork.
  4. Add the coconut milk (2 minutes): Once the squash is tender, stir in the full can of coconut milk. Let it heat through for about 5 minutes.
  5. Blend until smooth (3 minutes): Using an immersion blender, blend the soup directly in the slow cooker until completely smooth and velvety. If using a regular blender, work in batches and be careful with the hot liquid.
  6. Make the crispy sage (5 minutes): While the soup blends, heat the butter or olive oil in a small skillet over medium heat. When the butter is melted and bubbling, add the sage leaves in a single layer. Cook for 20-30 seconds per side, until they turn bright green and become crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt while still warm.
  7. Taste and adjust seasoning (2 minutes): Give the soup a taste. Add more salt, pepper, or nutmeg if needed.
  8. Serve immediately: Ladle the soup into bowls. Top each serving with a few crispy sage leaves and a drizzle of coconut milk or cream if desired.

Notes

For deeper flavor, toast the nutmeg and cayenne in a dry pan for 30 seconds before adding. Use full-fat coconut milk for best texture. Make crispy sage just before serving as it loses crunch after about an hour. Soup keeps in fridge for up to 5 days and freezes for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/cozy-slow-cooker-butternut-squash-soup-with-crispy-sage/