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Creamy Crockpot Butternut Squash Soup Recipe Easy and Perfect for Fall

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A cozy, creamy butternut squash soup slow-cooked in a crockpot, topped with crispy sage croutons. Perfect for fall, this easy recipe blends sweet squash with earthy sage for a comforting meal.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • 10–12 fresh sage leaves, chopped finely
  • About 2 cups sturdy bread (sourdough or rustic loaf), cubed
  • Salt and pepper to taste
  • Optional: pinch of ground nutmeg or smoked paprika

Instructions

  1. Peel and cube 2 pounds of butternut squash into roughly 1-inch pieces. Chop 1 medium yellow onion and 2 carrots into similar-sized chunks. Mince 3 garlic cloves. This prep step should take about 10-15 minutes.
  2. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and garlic, cooking until translucent and fragrant—about 3-4 minutes.
  3. Transfer the sautéed onion and garlic into the crockpot. Add butternut squash, carrots, and 4 cups of vegetable broth. Season with ½ teaspoon salt and a few grinds of pepper. Stir gently to combine.
  4. Cover and set crockpot to low for 4 to 6 hours until the squash is fork-tender and veggies softened but not mushy.
  5. While the soup cooks, toss cubed bread (about 2 cups) with 1 tablespoon olive oil and chopped fresh sage leaves in a skillet over medium heat. Cook, stirring frequently, until golden and crisp—about 5-7 minutes. Set aside.
  6. Once cooked, carefully blend the soup until velvety smooth using an immersion blender or in batches in a regular blender. Add a splash of broth or water if too thick.
  7. Stir in ½ cup heavy cream (or coconut cream) and adjust seasoning with salt, pepper, and a pinch of nutmeg if using. Warm through for 5 more minutes.
  8. Ladle soup into bowls and top with warm sage croutons. Garnish with a few fresh sage leaves if desired.

Notes

If soup is too sweet, add a squeeze of fresh lemon juice to brighten flavors. For vegan version, use coconut milk and dairy-free bread. To keep croutons crispy, store separately and add just before serving. Use medium heat and stir croutons constantly to avoid burning. Blending in batches or using immersion blender reduces mess.

Nutrition

Keywords: butternut squash soup, crockpot soup, creamy soup, fall recipe, sage croutons, slow cooker, vegetarian, gluten-free, comfort food

Find it online: https://evabake.com/creamy-crockpot-butternut-squash-soup-recipe-easy-and-perfect-for-fall/