Print

Cozy Crockpot Butternut Squash Soup with Brown Butter

crockpot butternut squash soup with brown butter - featured image
Print Recipe

This velvety crockpot butternut squash soup is elevated with a nutty, golden brown butter drizzle. It’s a simple, healthy, and incredibly comforting soup that’s perfect for chilly days and sure to convert even the biggest squash skeptics.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup unsalted butter
  • Optional for garnish: fresh thyme sprigs, a swirl of heavy cream or coconut milk, toasted pepitas (pumpkin seeds)

Instructions

  1. Prep the squash (10-15 minutes): First, peel your butternut squash. Cut off the very top and bottom ends, then use a vegetable peeler to remove the skin in long strips. Cut the squash in half where the narrow neck meets the rounder bulb. Cut each half in half lengthwise and scoop out the seeds and stringy bits with a spoon. Cut the squash into rough 1-inch cubes.
  2. Build the base (5 minutes): Place the cubed squash, chopped onion, minced garlic, dried thyme, nutmeg, salt, and pepper into your crockpot. Pour the broth over everything. Give it a good stir to combine.
  3. Slow cook (4-6 hours on low or 2-3 hours on high): Put the lid on your crockpot and cook until the squash is very tender. You should be able to easily pierce a cube with a fork.
  4. Blend until smooth (5 minutes): If using an immersion blender, carefully submerge it into the hot liquid and blend until completely smooth. If using a standard blender, work in batches. Ladle the hot soup into the blender, filling it no more than halfway. Place the lid on, but remove the center cap to allow steam to escape. Cover the lid with a kitchen towel and blend on low, then increase speed until smooth. Pour the blended soup back into the crockpot. Taste and adjust the salt and pepper.
  5. Make the brown butter (5 minutes): In a small saucepan over medium heat, melt the butter. Stir it constantly with a wooden spoon or whisk. The butter will start to foam, then the milk solids at the bottom will turn a golden amber color and smell wonderfully nutty and toasty. As soon as it turns that beautiful amber color, remove it from the heat immediately.
  6. Finish and serve (2 minutes): Ladle the hot soup into bowls. Drizzle a spoonful of the warm brown butter over each serving. Garnish with fresh thyme leaves and toasted pepitas if desired.

Notes

Don’t skip browning the butter—it adds a deep, nutty flavor that makes the soup unforgettable. Watch the butter carefully as it can go from golden to burnt in about 30 seconds. For a vegan version, swap butter for high-quality vegan butter or coconut oil. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make the brown butter fresh when reheating for best results.

Nutrition

Keywords: butternut squash soup, crockpot soup, slow cooker soup, fall soup, winter soup, brown butter, vegetarian, gluten-free, healthy soup, easy soup

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