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Best Easy Crockpot Butternut Squash Soup with Crispy Sage

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This velvety crockpot butternut squash soup is the ultimate set-it-and-forget-it dish, featuring a rich, creamy base and a nutty, crispy sage butter topping. It’s an effortlessly elegant starter or main that turns even the biggest soup skeptics into believers.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg (freshly grated is best)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup full-fat coconut milk or heavy cream
  • 3 tablespoons unsalted butter (or vegan butter)
  • 12–15 fresh sage leaves
  • Flaky sea salt (like Maldon), for finishing

Instructions

  1. Prep the Squash (10 minutes): Cut off both ends of the butternut squash so it sits flat. Use a sharp vegetable peeler to remove the skin completely. Cut the squash in half lengthwise and scoop out the seeds and stringy bits. Cut the squash into 1-inch cubes.
  2. Layer in the Crockpot (5 minutes): Add the cubed squash, chopped onion, and smashed garlic cloves to your slow cooker. Pour in the vegetable broth. Add the dried thyme, nutmeg, salt, and pepper. Stir to combine.
  3. Slow Cook (4-6 hours on High or 7-8 hours on Low): Put the lid on and cook on high for 4-5 hours or on low for 7-8 hours, until the squash is fork-tender.
  4. Blend Until Smooth (5 minutes): Turn off the slow cooker. Use an immersion blender to blend the soup right in the pot until completely smooth. If using a regular blender, work in batches, filling no more than halfway, venting the lid, and blending until smooth.
  5. Add the Cream (2 minutes): Stir in the coconut milk or heavy cream. Taste and adjust seasoning with more salt, pepper, or nutmeg as needed.
  6. Make the Crispy Sage Topping (5 minutes): In a small skillet, melt the butter over medium heat. Once foaming, add the sage leaves in a single layer. Cook for 30-60 seconds per side until crisp. Transfer to a paper towel-lined plate.
  7. Serve Immediately: Ladle the hot soup into bowls. Drizzle with browned sage butter, top with 2-3 crispy sage leaves, and finish with a generous pinch of flaky sea salt.

Notes

For the silkiest texture, use an immersion blender. Always use fresh sage for the topping; dried sage will burn. The soup can be made ahead and tastes even better the next day. To thicken a thin soup, let it simmer on the stovetop with the lid off for 15-20 minutes.

Nutrition

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

Find it online: https://tablemira.com/best-easy-crockpot-butternut-squash-soup-with-crispy-sage/