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Cozy Slow Cooker Butternut Squash Soup with Brown Butter: Easy 5-Ingredient Fall Dinner

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A deeply savory and sweet slow cooker butternut squash soup with only five ingredients, finished with nutty brown butter for a restaurant-quality touch. Perfect for a cozy fall evening with minimal effort.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more for garnish
  • 4 tablespoons unsalted butter
  • Optional garnish: fresh thyme leaves, heavy cream or coconut milk, toasted pumpkin seeds, red pepper flakes

Instructions

  1. Prep the squash: Use a sharp vegetable peeler to remove the skin from the butternut squash. Cut off the top and bottom ends, then slice the squash in half where the narrow neck meets the wider bulb. Scoop out the seeds and strings from the bulb with a spoon. Cut the squash into 1-inch cubes.
  2. Layer the ingredients in the slow cooker: Add the cubed squash, chopped onion, smashed garlic cloves, vegetable broth, salt, and pepper to the slow cooker. Give everything a stir to combine. The broth should just about cover the squash—if it doesn’t, add a splash more broth or water.
  3. Cook on low for 6 hours or high for 4 hours: Cover and cook until the squash is very tender and falls apart easily when pierced with a fork. Start checking at the 4-hour mark on low or the 3-hour mark on high.
  4. Blend the soup: Once the squash is tender, turn off the slow cooker. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. If using a countertop blender, let the soup cool for 10 minutes, then blend in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover with a kitchen towel to let steam escape.
  5. Taste and adjust seasoning: Stir the blended soup and taste it. Add more salt and pepper as needed.
  6. Brown the butter: While the soup is blending, place the 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally as the butter melts. It will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. The butter will smell nutty and toasty. This takes about 3 to 5 minutes. As soon as it turns golden brown, remove the pan from the heat and pour the butter into a small heatproof bowl to stop it from cooking further.
  7. Serve: Ladle the soup into bowls. Drizzle a spoonful of warm brown butter over each serving. Garnish with fresh thyme leaves, a crack of black pepper, and a sprinkle of flaky sea salt if you have it. A swirl of heavy cream or a handful of toasted pumpkin seeds adds a nice touch too.

Notes

Don’t skip browning the butter—it adds a nutty, toasty flavor that makes the soup special. Cut squash into even 1-inch cubes for consistent cooking. Use low-sodium broth to control salt. Season at the end after blending. Let soup cool slightly before blending if using a countertop blender. For a vegan version, substitute butter with vegan butter or coconut oil. To add heat, toss a chopped jalapeño or red pepper flakes into the slow cooker. For extra depth, roast the squash at 400°F for 15-20 minutes before adding to the slow cooker. Store leftover soup in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. Make fresh brown butter for leftovers.

Nutrition

Keywords: slow cooker butternut squash soup, brown butter soup, fall soup, easy 5-ingredient soup, vegetarian soup, gluten-free soup

Find it online: https://platebelle.com/cozy-slow-cooker-butternut-squash-soup-with-brown-butter-easy-5-ingredient-fall-dinner/