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Easy Crockpot Butternut Squash Soup with Sage

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This creamy, dairy-free butternut squash soup is made effortlessly in the slow cooker with roasted squash, fresh sage, and a touch of coconut milk. It’s a cozy, comforting bowl of fall flavor that requires minimal prep and delivers maximum taste.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, chopped (plus more for garnish)
  • 4 cups vegetable broth or chicken broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk (from a can)
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: toasted pumpkin seeds, a drizzle of coconut milk, crispy sage leaves, or a swirl of balsamic glaze

Instructions

  1. Prep the squash: Carefully cut off both ends of the butternut squash so it sits flat. Use a sharp vegetable peeler to remove all the skin. Slice the squash in half lengthwise where the narrow neck meets the bulbous bottom. Scoop out the seeds and stringy bits from the bottom half. Cut the whole thing into 1-inch cubes.
  2. Roast the squash: Preheat oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon olive oil and a generous pinch of salt. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. Sauté the aromatics: While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and chopped sage; cook for 1 minute until fragrant.
  4. Combine in the crockpot: Transfer the roasted squash and sautéed onion mixture to a 6-quart or larger slow cooker. Pour in the vegetable broth and stir gently.
  5. Slow cook: Cover and cook on low for 7-8 hours or on high for 4 hours, until the squash is very tender.
  6. Blend until smooth: Turn off the slow cooker. Use an immersion blender to blend the soup directly in the crockpot until smooth. Alternatively, let cool for 10 minutes, then blend in batches in a regular blender, leaving the lid slightly ajar to release steam.
  7. Finish with coconut milk and season: Stir in the coconut milk and ground nutmeg. Taste and add salt and pepper as needed (start with 1 teaspoon salt).
  8. Serve and garnish: Ladle into bowls and top with desired garnishes, such as a swirl of coconut milk, crispy sage leaves, toasted pumpkin seeds, or a drizzle of balsamic glaze.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars and deepens the flavor. Use fresh sage for the best taste. Season in layers for more complex flavor. Let the soup cool slightly before blending in a regular blender to avoid accidents. The soup thickens upon storage; thin with broth or water when reheating.

Nutrition

Keywords: crockpot butternut squash soup, slow cooker soup, butternut squash soup with sage, dairy-free soup, vegan soup, fall soup, easy soup recipe

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