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Creamy Crockpot Butternut Squash Soup with Brown Butter

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This guest-favorite crockpot butternut squash soup is my best attempt at bottling that memory. It’s the soup I bring to every potluck, the one friends text me for after Thanksgiving, the one that makes people close their eyes on the first spoonful.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup coconut milk or heavy cream
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon salt (plus more to taste)
  • Freshly ground black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra brown butter, cream swirl, fresh thyme, crispy sage leaves

Instructions

  1. Prep the squash: Peel the butternut squash with a sharp vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out seeds. Cut into 1-inch cubes.
  2. Sauté the aromatics: In a skillet over medium heat, add 1 tablespoon olive oil. Sauté diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Layer in the crockpot: Place cubed squash in the bottom of a 6-quart or larger crockpot. Add sautéed onion and garlic on top. Pour in 4 cups broth. Season with 1 teaspoon salt and a few cracks of pepper.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until squash is fork-tender.
  5. Make the brown butter: About 30 minutes before serving, melt 1/2 cup unsalted butter in a small light-colored saucepan over medium heat. Stir constantly until butter turns deep amber and smells nutty. Remove from heat immediately and pour into a heatproof bowl.
  6. Blend the soup: Use an immersion blender to puree the soup directly in the crockpot until smooth. If using a regular blender, work in batches, venting the lid to let steam escape.
  7. Finish with cream and brown butter: Stir in 1/2 cup coconut milk or heavy cream. Drizzle in about 3/4 of the brown butter, reserving the rest for garnish. Taste and adjust seasoning, adding maple syrup if needed.
  8. Serve and garnish: Ladle soup into bowls. Drizzle remaining brown butter on top. Add desired toppings and serve hot.

Notes

Don’t skip the brown butter—it’s the soul of the soup. Watch the butter carefully as it can burn quickly. For a thicker soup, cook with the lid off for 30-60 minutes or add a cornstarch slurry. This soup tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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