Hearty Slow Cooker Butternut Squash and Sausage Soup
This 4-ingredient Slow Cooker Butternut Squash and Sausage Soup is the ultimate autumn comfort meal. Hearty Italian sausage meets sweet butternut squash in a velvety, creamy broth that is effortless to prepare.
- Prep Time: 10 mins
- Cook Time: 5 hours
- Total Time: 5 hours 10 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
1 pound ground sweet Italian sausage
13 ounces frozen cubed butternut squash (about 3 cups)
1 (32-ounce) carton chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
Optional: pumpkin seeds, red pepper flakes, or fresh sage for garnish
Instructions
1. In a large skillet, brown the ground sausage over medium heat until no pink remains (about 5 minutes). Drain the grease.
2. Add the cooked sausage, frozen butternut squash, chicken broth, salt, and pepper to the slow cooker.
3. Cover and cook on high for 3 1/2 hours or on low for 5 hours until the squash is tender.
4. Just before serving, gently stir in the heavy cream, being careful not to break the squash cubes.
5. Serve hot with your favorite toppings and crusty bread.
Notes
Do not skip browning the sausage; it prevents the soup from being too greasy.
If using fresh squash instead of frozen, add 30 minutes to the cook time.
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 231
- Sugar: 3g
- Sodium: 1144mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 48mg