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Easy Crockpot Butternut Squash Soup with Brown Butter

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A velvety, nutty, soul-warming butternut squash soup made effortlessly in the crockpot, finished with a swirl of brown butter for deep, toasty flavor. Perfect for cozy dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 1 large butternut squash (about 3 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 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 4 tablespoons unsalted butter
  • Optional garnish: fresh sage leaves, toasted pepitas, heavy cream or coconut milk

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into rough 1-inch cubes.
  2. Build the soup base: Place cubed squash, chopped onion, smashed garlic, broth, salt, pepper, nutmeg, and cayenne (if using) into the crockpot. Stir to combine. The liquid should just about cover the squash; add a splash more broth or water if needed.
  3. Slow cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the squash is fork-tender.
  4. Blend until silky: Turn off the crockpot. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let the soup cool for 10 minutes, then blend in batches (fill blender no more than halfway, hold lid with a towel, start on low). Return blended soup to the crockpot to keep warm.
  5. Brown the butter: In a small skillet over medium heat, add the butter. Swirl occasionally as it melts. It will foam, then the foam will subside and brown specks will form at the bottom. Within 2-3 minutes, when it smells nutty and looks like liquid gold with brown flecks, remove from heat immediately. (Optional: add fresh sage leaves for 30 seconds to crisp.)
  6. Finish and serve: Pour the brown butter into the blended soup and stir to combine. Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and garnish as desired.

Notes

Don’t skip browning the butter—it’s the key to the soup’s depth. Watch the butter closely as it can burn in seconds. Season in layers: add salt at the beginning, then adjust after blending and again after adding brown butter. For easier peeling, microwave the whole squash for 2-3 minutes first. The soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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