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Cozy Crockpot Butternut Squash Soup with Brown Butter

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This crockpot butternut squash soup with brown butter is the ultimate comfort food. Slow-cooked squash, apple, and aromatics are blended until silky, then finished with nutty brown butter for a deeply flavorful, soul-warming bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 4 cups low-sodium vegetable broth
  • 1/4 cup unsalted butter (4 tablespoons)
  • Optional for garnish: 1/4 cup heavy cream or full-fat coconut milk, a sprinkle of pumpkin seeds, and a few fresh sage leaves

Instructions

  1. Prep the squash and veggies. Carefully peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds and stringy bits, and cut into 1-inch cubes. Toss cubed squash, chopped onion, chopped carrots, and chopped apple into a 6-quart or larger slow cooker.
  2. Add the aromatics and liquids. Add minced garlic, kosher salt, black pepper, ground ginger, and ground nutmeg to the crockpot. Pour the 4 cups of low-sodium vegetable broth over everything. Stir to combine.
  3. Set it and forget it. Put the lid on the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the squash and carrots are incredibly tender and easily pierced with a fork.
  4. Puree the soup. Turn off the slow cooker. Using an immersion blender, blend the soup directly in the crockpot until completely smooth and velvety. If using a regular blender, let the soup cool for 10-15 minutes, then carefully transfer in batches to the blender (fill no more than halfway), hold the lid down with a kitchen towel, and blend until smooth. Transfer each batch to a large pot or bowl.
  5. Make the brown butter. Place a small, light-colored skillet over medium heat. Add the 1/4 cup of unsalted butter. Let it melt completely, swirling occasionally. The butter will foam, then the foam will subside. Watch closely as small brown specks form at the bottom and the butter smells nutty and toasty (about 4-5 minutes). As soon as it turns golden-amber and smells nutty, immediately remove the pan from the heat. Swirl for another 30 seconds off the heat.
  6. Finish the soup. Pour the hot brown butter into the pureed soup and stir thoroughly. Taste and adjust seasoning with more salt or pepper if needed. If using heavy cream or coconut milk, stir it in now.
  7. Serve and garnish. Ladle the soup into bowls. Drizzle extra cream on top and swirl with a toothpick if desired. Sprinkle with pumpkin seeds and fresh sage leaves. Serve immediately.

Notes

Don’t skip peeling the apple; the skin won’t break down and will leave chewy bits. Watch the brown butter closely—it can go from perfect to burnt in seconds. For the silkiest texture, use a regular blender and blend each batch for a full 60 seconds. Season in layers: add salt at the beginning, but taste and adjust at the end. This soup gets better after a day in the fridge.

Nutrition

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

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