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Cozy Crockpot Delicata Squash Soup with Sage Brown Butter

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A velvety, comforting soup made with delicata squash, sage brown butter, and simple ingredients, perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total), washed, seeded, and chopped into 1-inch pieces
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 4 tablespoons unsalted butter (divided: 1 tablespoon for sautéing, 3 tablespoons for brown butter)
  • 10–12 fresh sage leaves
  • 1 teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional: ¼ cup heavy cream or full-fat coconut milk
  • Optional toppings: toasted pumpkin seeds, crispy sage leaves, extra brown butter drizzle

Instructions

  1. Prep the squash: Wash delicata squash, cut off ends, slice in half lengthwise, scoop out seeds, and cut into 1-inch half-moons or cubes.
  2. Sauté aromatics: In a small skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Layer in crockpot: Add chopped squash to a 6-quart or larger crockpot. Top with sautéed onions and garlic. Pour in vegetable broth. Add ½ teaspoon salt and ¼ teaspoon pepper. Stir gently.
  4. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until squash is fork-tender.
  5. Make sage brown butter: In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add fresh sage leaves. Cook, swirling occasionally, until butter turns golden brown and smells nutty (3-4 minutes). Remove from heat; sage leaves will crisp.
  6. Blend soup: Turn off crockpot. Use an immersion blender to blend until smooth. If using a regular blender, let soup cool 10 minutes, then blend in batches (do not fill more than halfway).
  7. Finish and serve: Stir in sage brown butter (reserve a few crispy sage leaves for garnish). Taste and adjust salt and pepper. If using cream or coconut milk, stir in now. Ladle into bowls, top with crispy sage leaves and pumpkin seeds if desired. Serve warm.

Notes

Don’t skip sautéing the onions and garlic—it adds depth. Watch the brown butter carefully; it can burn quickly. For a vegan version, use vegan butter or coconut oil and full-fat coconut milk. The soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: delicata squash soup, crockpot soup, fall soup, sage brown butter, slow cooker soup, vegetarian soup, gluten-free soup

Find it online: https://clunkcook.com/cozy-crockpot-delicata-squash-soup-with-sage-brown-butter/