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Crockpot Butternut Squash Soup

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Appetizer, Fall, Soup
Cuisine American
Servings 6

Ingredients
  

  • 3 lb butternut squash
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 cup carrots sliced
  • 6 cloves garlic peeled
  • 3 tablespoons unsalted butter
  • 6-8 leaves sage leaves
  • 2 teaspoons salt or to taste
  • 3 cups chicken broth plus more if needed
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • to taste sour cream for topping (optional)
  • to taste pumpkin seeds for topping (optional)

Instructions
 

  • Prepare vegetables by peeling and dicing them in chunks.
  • Add the vegetables into the crockpot with olive oil.
  • Cook on HIGH for 4 hours.
  • While the vegetables are cooking, make the sage brown butter: Melt butter in a pan over medium heat. Add sage leaves and cook until butter is browned and fragrant. Remove from heat.
  • After 4 hours, blend the soup mixture with an immersion blender or in a regular blender until smooth.
  • Strain the butternut squash mixture in a separate pot until it’s smooth and creamy.
  • Stir in the sage-infused brown butter, salt, maple syrup, and apple cider vinegar.
  • Top with sour cream and pumpkin seeds (optional).
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