Creamy Slow Cooker Butternut Squash Sausage Soup

There is something magical about the smell of savory herbs on a crisp autumn evening.

This butternut squash sausage soup is exactly what your family needs when the weather turns chilly.

It is filling, creamy, and packed with high-quality protein to keep everyone satisfied.

Why You’ll Love This Recipe

This soup is a lifesaver for busy fall weeknights when you want comfort food without the work.

Using a slow cooker means you can set it and forget it while you go about your day.

The combination of roasted squash and savory sausage creates a perfectly balanced meal that feels like a hug in a bowl.

Simple Method

Making this soup is incredibly straightforward and very beginner-friendly.

You simply brown the meat, toss everything in the slow cooker, and let it work its magic.

Even if you are new to cooking, you can master this butternut squash sausage soup with ease.

Ingredients You’ll Need

These simple ingredients come together to create a deep, rich flavor profile.

• 1 lb Italian pork sausage, casings removed
• 2 lbs butternut squash, peeled and cubed into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 4 cups chicken bone broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped

Step-by-Step Directions

1. In a skillet over medium-high heat, brown the Italian sausage in olive oil until fully cooked and crumbly. Drain excess fat.
2. Transfer the browned sausage to a 6-quart slow cooker.
3. Add the cubed butternut squash, diced onion, and minced garlic to the slow cooker vessel.
4. Pour the chicken bone broth over the ingredients and stir in the sage, thyme, salt, and black pepper.
5. Secure the lid and cook on high for 4 hours or low for 7 to 8 hours until the butternut squash is tender when pierced with a fork.
6. To reach desired consistency, remove approximately 2 cups of the cooked squash and broth, blend in a high-speed blender until smooth, and return to the pot.
7. Stir in the heavy cream and serve hot, garnished with fresh parsley for brightness.

Best Ways to Enjoy It

Serve this soup warm in your favorite large ceramic bowls.

A sprinkle of fresh parsley adds a beautiful pop of color and brightness.

Pair it with a slice of crusty sourdough bread for the ultimate cozy night in.

How to Store Leftovers

This soup stores beautifully in the fridge for up to four days.

You can also freeze it in airtight containers for a quick meal prep win later on.

Simply reheat it on the stove over low heat until it is steaming and fragrant again.

Recipe Tips for Best Results

• Don’t skip browning the sausage for the best savory flavor.
• Avoid over-blending if you prefer a chunkier, more rustic texture.
• Use pre-cut squash from the store to save precious prep time.
• Store in individual glass jars for easy weekday lunches.
• Add a pinch of red pepper flakes for a tiny hint of heat.
• Stir in the cream at the very end to prevent curdling.

Ways to Switch It Up

• Use turkey sausage for a leaner, high-protein alternative.
• Swap heavy cream for coconut milk to make it dairy-free.
• Add a handful of spinach at the end for extra vitamins.

Common Questions

Can I use frozen butternut squash?

Yes, frozen squash works perfectly and saves you a lot of peeling time. Just add it directly to the slow cooker from the freezer.

Is this soup keto-friendly?

It definitely is! This recipe is low in carbs and high in healthy fats and protein. It is a great choice for a nutritious reset.

I hope this warm bowl of goodness brings some extra comfort to your home this season. It is a family favorite for a reason!

— Katie Wood

Print Recipe

Slow Cooker Butternut Squash & Sausage Soup

Prep Time20 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 450kcal

Ingredients

• 1 lb Italian pork sausage, casings removed
• 2 lbs butternut squash, peeled and cubed into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic , minced
• 1 tablespoon extra virgin olive oil
• 4 cups chicken bone broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped

Instructions

• In a skillet over medium-high heat, brown the Italian sausage in olive oil until fully cooked and crumbly. Drain excess fat.
• Transfer the browned sausage to a 6-quart slow cooker.
• Add the cubed butternut squash, diced onion, and minced garlic to the slow cooker vessel.
• Pour the chicken bone broth over the ingredients and stir in the sage, thyme, salt, and black pepper.
• Secure the lid and cook on high for 4 hours or low for 7 to 8 hours until the butternut squash is tender when pierced with a fork.
• To reach desired consistency, remove approximately 2 cups of the cooked squash and broth, blend in a high-speed blender until smooth, and return to the pot.
• Stir in the heavy cream and serve hot, garnished with fresh parsley for brightness.