Go Back
A warm bowl of creamy butternut squash and sausage soup garnished with fresh parsley.
Print Recipe

Slow Cooker Butternut Squash & Sausage Soup

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
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.