Slow Cooker Butternut Squash and Sausage Soup Recipe
How to prepare butternut squash and sausage soup in a slow cooker.
Servings: 6 servings
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 large butternut squash peeled, seeded and cubed
- 1 pound Italian sausage mild or spicy, remove casing if using links
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 medium celery stalks diced
- 1 medium apple peeled, cored, and diced
- 4 cups chicken or vegetable stock
- 1 cup canned coconut milk or heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon ground nutmeg
- salt & pepper to taste
- 2 tablespoons olive oil
- chopped parsley, croutons or crispy fried sage optional garnish
Instructions
Brown the Sausage
- In a skillet over medium heat, cook sausage until browned. Break into chunks and transfer to the slow cooker.
Saute Veggies
- In the same skillet, add olive oil. Sauté onion, garlic, carrots, and celery until softened (~5 min). Transfer to the slow cooker.
Add Squash & Apple
- Stir in cubed butternut squash and apple.
Season & Add Stock
- Sprinkle thyme, smoked paprika, nutmeg, salt, and pepper over ingredients. Pour in chicken stock. Stir gently.
Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until squash is tender.
Blend Soup
- Using an immersion blender, blend the soup until smooth, leaving a little texture if desired. Stir in coconut milk or cream. Adjust seasoning.
Serve
- Ladle into bowls, garnish with parsley, croutons, or crispy fried sage. Enjoy with crusty bread.
Notes
Helpful Tips
Roast the butternut squash first for a deeper, caramelized flavor.
For a spicier kick, add a pinch of cayenne pepper or use hot sausage.
Soup thickens as it sits—add extra broth when reheating.
Freeze leftovers in airtight containers for up to 3 months.