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Creamy Crockpot Butternut Squash Soup with Brown Butter

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This incredibly easy crockpot butternut squash soup is velvety smooth and packed with flavor, thanks to a simple brown butter topping. It’s the perfect cozy, hands-off meal for busy weeknights.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cut into 1-inch chunks
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 medium carrot, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage leaves, thinly sliced (optional)
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Prep the squash: Peel the butternut squash, cut off the top and bottom, then slice in half where the narrow neck meets the bulbous bottom. Scoop out seeds and stringy bits. Cut both pieces into 1-inch chunks.
  2. Load the crockpot: Place the chopped squash, onion, smashed garlic, and carrot into the slow cooker. Pour in the vegetable broth, then add the dried thyme, nutmeg, salt, and pepper. Stir to combine.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  4. Blend until silky: Turn off the slow cooker. Use an immersion blender to blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling only a third full and blending on low speed with the lid held down with a towel. Adjust salt and pepper to taste.
  5. Make the brown butter: While the soup blends, place a small skillet over medium heat. Add the butter and let it melt, swirling occasionally. After a few minutes, the butter will foam and sizzle. Watch for brown specks forming on the bottom and a nutty aroma. As soon as it turns amber, remove from heat immediately. If using sage, add it to the hot butter and let it crisp for about 10 seconds.
  6. Serve and finish: Ladle the soup into bowls. Drizzle a generous spoonful of warm brown butter over each serving. Sprinkle with a tiny pinch of flaky sea salt.

Notes

For a dairy-free version, use high-quality vegan butter for the brown butter. If soup is too thin, cook on HIGH with lid off for 15-20 minutes to reduce. For a richer flavor, roast the squash at 400°F for 20 minutes before adding to the crockpot. Store leftover soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Make fresh brown butter when reheating.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker soup, brown butter, fall soup, creamy soup, easy soup, vegetarian soup, gluten-free soup

Find it online: https://forkmila.com/creamy-crockpot-butternut-squash-soup-with-brown-butter/