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Easy Cozy Crockpot Butternut Squash Soup with Brown Butter

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This velvety, deeply savory butternut squash soup is made effortlessly in a slow cooker and finished with nutty brown butter for a rich, restaurant-quality flavor. It’s the perfect cozy fall and winter comfort food.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ cup unsalted butter (preferably Kerrygold)
  • ½ cup heavy cream or full-fat coconut milk (optional, for extra richness)
  • For garnish (optional): 2 tablespoons toasted pepitas, 1 tablespoon fresh sage leaves fried in butter, drizzle of reserved brown butter or cream

Instructions

  1. Prep the squash: Peel the butternut squash using a vegetable peeler. Cut off the stem end and the bottom. Slice the squash in half where the narrow neck meets the round bottom. Scoop out the seeds and stringy bits from the bottom half. Cut both halves into 1-inch cubes.
  2. Layer ingredients in the crockpot: Add the cubed squash, chopped onion, smashed garlic cloves, salt, pepper, and nutmeg to a 6-quart or larger slow cooker. Pour the vegetable broth over everything and stir to distribute the seasonings.
  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 and the onions are translucent.
  4. Brown the butter: About 15 minutes before the soup is done, cut the butter into even pieces and place in a small skillet or saucepan over medium heat. Swirl the pan occasionally as the butter melts. It will foam, then the foam will subside, and golden brown specks will form at the bottom. Once the butter reaches a deep amber color and smells nutty, remove from heat immediately and pour into a heat-safe bowl to stop cooking.
  5. Blend the soup: Using an immersion blender, blend the soup directly in the crockpot until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and leave the lid slightly open to release steam.
  6. Finish with brown butter and cream: Stir in the browned butter (reserving a tablespoon for garnish if desired) and the heavy cream or coconut milk. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Serve and garnish: Ladle the soup into bowls. Drizzle with reserved brown butter, sprinkle toasted pepitas on top, and add fried sage leaves if desired. Serve hot with crusty bread or a simple green salad.

Notes

For a sweeter soup, add one peeled and chopped apple (Granny Smith or Honeycrisp) along with the squash. To make ahead, cube the squash and chop the onion up to 2 days in advance. The brown butter can be made ahead and stored in the fridge for up to a week. Leftover soup keeps in the refrigerator for up to 5 days and freezes well for up to 3 months.

Nutrition

Keywords: crockpot butternut squash soup, brown butter soup, slow cooker soup, fall soup, winter soup, cozy soup, easy soup recipe

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