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Cozy Crockpot Butternut Squash Soup with Sage: Easy 5-Ingredient Recipe

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This cozy crockpot butternut squash soup with sage is a simple, 5-ingredient recipe that delivers velvety, slightly sweet, and earthy warmth. The slow cooker does all the work, making it perfect for busy days when you want a comforting homemade meal.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth
  • 10–12 fresh sage leaves, plus more for garnish
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper, to taste
  • Optional garnish: toasted pepitas, extra sage leaves, or a drizzle of cream

Instructions

  1. Prep the squash: 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. This should give you about 5 to 6 cups of cubed squash. If you’re using pre-cut cubes, skip this step.
  2. Layer the ingredients in the crockpot: Add the cubed squash, diced onion, and fresh sage leaves to the slow cooker. Pour the vegetable broth over everything. Don’t stir too much—just let it settle. The sage leaves will float, and that’s totally fine.
  3. Cook on low for 6-7 hours or high for 3-4 hours: Cover and cook until the squash is very tender. You should be able to easily pierce a cube with a fork. The squash will look like it’s falling apart, which is exactly what you want. The longer cooking time on low gives the flavors more time to develop, so I recommend that if you have the time.
  4. Remove the sage leaves: Use tongs to fish out the sage leaves. Some small pieces might remain, and that’s okay—they’ll blend right in. But removing the larger leaves prevents any bitter notes from overpowering the soup.
  5. Blend until smooth: Use an immersion blender directly in the crockpot and puree until the soup is silky smooth. If you’re using a regular blender, let the soup cool for 10 minutes first, then blend in batches. Be sure to remove the center cap from the blender lid and cover it with a kitchen towel to let steam escape.
  6. Stir in the cream: Add the heavy cream or coconut milk and stir until fully incorporated. Taste and season with salt and pepper. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust from there. The soup should taste rich, slightly sweet from the squash, and gently savory from the sage.
  7. Serve and garnish: Ladle the soup into bowls. Top with toasted pepitas, a few fried sage leaves, or an extra drizzle of cream. Serve hot with crusty bread or a simple side salad.

Notes

For deeper flavor, cook on low. Remove sage leaves before blending to avoid bitterness. Adjust consistency with extra broth if needed. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot butternut squash soup, slow cooker soup, butternut squash soup, sage soup, easy soup recipe, 5-ingredient soup, fall soup, cozy soup

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