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- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth (preferably low-sodium) - 1 cup full-fat coconut milk (for a richer texture) - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) The butternut squash gives the soup a sweet and creamy base. Onions add depth, while garlic brings in warmth. Vegetable broth is key for flavor, and coconut milk adds richness. Fresh sage gives a lovely herbal note, and dried sage works well too. - 1 teaspoon ground cumin for warmth and depth - Salt and black pepper to taste - 2 tablespoons extra-virgin olive oil Ground cumin adds a warm flavor that complements the squash. Salt and black pepper enhance all the tastes. Extra-virgin olive oil helps to sauté the vegetables, adding a nice richness. - Toasted pumpkin seeds - Fresh sage sprigs Toasted pumpkin seeds add crunch and texture. Fresh sage sprigs make the soup look beautiful and add extra flavor. These garnishes elevate your dish, making it more special and inviting. How do you cube butternut squash? Start by peeling the squash. Use a sharp knife for safety. Cut off both ends first. Then, slice it in half lengthwise. Scoop out the seeds with a spoon. Finally, cut it into long strips, then into 1-inch cubes. Next, let's chop the onion and mince the garlic. For the onion, slice it in half, peel it, and chop it finely. For the garlic, take two cloves, peel them, and finely mince. This adds great flavor to the soup. Now, combine all the vegetables and seasonings in your slow cooker. Add the cubed butternut squash, chopped onion, and minced garlic. Drizzle two tablespoons of extra-virgin olive oil over the mix. Olive oil helps the flavors blend well. Next, sprinkle in one teaspoon of ground cumin. This spice gives warmth and depth to the soup. Add salt and black pepper to taste. Toss everything gently for even coating. Now it’s time to set your slow cooker. You can choose low heat for 6-8 hours or high heat for 4-5 hours. The soup is ready when the butternut squash is tender. Use a fork to check this. If it pierces easily, your soup is done. Once cooking is complete, it's time to blend the soup. I recommend using an immersion blender. It’s easy and keeps it all in one pot. If you use a traditional blender, be careful when transferring hot soup. Blend until you reach a smooth texture. Now, stir in one cup of full-fat coconut milk for a rich finish. Mix it well until combined. Taste your soup and adjust the seasonings. Add more salt or black pepper if needed. This final touch elevates your dish beautifully. To boost the sage flavor, add it early in the cooking. Fresh sage gives a bright taste. You could also try mixing in thyme or rosemary for variety. If you love heat, a pinch of red pepper flakes can add some kick. For the perfect creamy soup, use full-fat coconut milk. It gives a rich texture that blends well. An immersion blender works great for smoothness. If you use a regular blender, allow the soup to cool slightly to avoid splatters. Serve your soup in nice bowls for a warm feel. Drizzle coconut milk on top for a pretty swirl. Sprinkle toasted pumpkin seeds for crunch and color. Finish with a fresh sage leaf for a pop of green. These touches really elevate your dish! {{image_4}} You can swap the butternut squash for other types of squash, like acorn or pumpkin. Each will add its unique taste and texture. For a creamier soup, you can use sweet potatoes. If you need dairy-free options, try almond milk or oat milk instead of coconut milk. These alternatives will keep the soup rich without dairy. You can also add a scoop of nut butter for extra creaminess. To change the flavor, add warm spices like nutmeg or cinnamon. These spices can bring a cozy warmth that pairs well with the squash. You can also try using other herbs, like thyme or rosemary. These will add depth and a new layer of taste. Just remember to adjust the amount so it does not overpower the sage. Pair the soup with crusty bread or a fresh green salad. This makes for a complete meal that is both filling and satisfying. To add protein, consider topping the soup with roasted chickpeas or grilled chicken. This will boost the meal's heartiness and keep you full longer. Enjoy experimenting with these variations! To store your butternut sage soup, let it cool first. Pour the soup into an airtight container. This keeps the soup fresh and tasty. In the fridge, it lasts about 4-5 days. Make sure to label the container with the date. This way, you know when to eat it! Freezing butternut sage soup is easy. Let the soup cool down completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can stay good in the freezer for up to three months. When you're ready to eat, take it out and thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir it well to get the heat even. You can get creative with leftover soup. Try using it as a sauce for pasta. It also works well as a flavorful base for risotto. Another idea is to mix it with grains for a hearty salad. Adding some cooked chicken or beans makes it a full meal. You can also blend it into a smoothie for a unique drink! The prep time for this soup is about 15 minutes. After that, you need to let it cook. If you use low heat, it takes 6 to 8 hours. If you choose high heat, it cooks in 4 to 5 hours. The soup is done when the butternut squash is tender. You can check this by piercing it with a fork. Yes, you can make this soup vegan. To do this, use vegetable broth and coconut milk, which are both dairy-free. Avoid any ingredients that have animal products. This way, you can enjoy a creamy soup without dairy. You can serve this soup with many sides. Some good options are crusty bread, a fresh salad, or roasted vegetables. You can also pair it with a warm sandwich. These sides make a great meal together. You can use canned butternut squash instead of fresh. If you do, adjust the cooking time. Canned squash is already soft. So, you only need to heat it through. Add it in the last hour of cooking. This way, it won’t become too mushy. Yes, you can make this soup on the stovetop or in the oven. For the stovetop, cook the soup in a large pot. Bring it to a boil, then let it simmer for about 30 to 40 minutes. For the oven, roast the vegetables first, then blend them with broth. Both methods will give you a tasty soup. This blog post covered all the key steps to make butternut sage soup. You learned about the main ingredients like butternut squash and sage, plus how to prepare them. I shared tips for enhancing the soup's flavor and different variations to try. Proper storage methods help keep leftovers fresh too. With these insights, you can enjoy this warm dish again and again. Embrace your creativity in the kitchen, and don’t hesitate to make this soup your own. Your next bowl of comfort is just a recipe away!

Slow Cooker Butternut Sage Soup

Warm up your evenings with this creamy slow cooker butternut sage soup that’s packed with flavor! Simply blend fresh ingredients like butternut squash, coconut milk, and aromatic sage for a velvety, comforting dish. Perfect for meal prep, this delicious soup is easy to make and will leave everyone asking for seconds. Click through to explore the full recipe and discover tips to elevate your soup game!
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Ingredients
  

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth (preferably low-sodium)

1 cup full-fat coconut milk (for a richer texture)

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1 teaspoon ground cumin for warmth and depth

Salt and black pepper to taste

2 tablespoons extra-virgin olive oil

Optional garnishes: toasted pumpkin seeds and a fresh sage sprig

Instructions
 

Begin by preparing the vegetables: cube the butternut squash, chop the onion, and mince the garlic.

    In a large slow cooker, combine the cubed butternut squash, chopped onion, and minced garlic evenly.

      Drizzle the olive oil over this vegetable mix, then sprinkle in the ground cumin, and season generously with salt and black pepper. Toss everything gently to ensure an even coating.

        Carefully pour the vegetable broth into the slow cooker, making sure that the vegetables are fully immersed in the liquid.

          Add the freshly chopped sage to the mixture, stirring gently to incorporate it throughout the soup.

            Cover the slow cooker with its lid, setting it to low heat for 6-8 hours or high heat for 4-5 hours. The soup is done when the butternut squash is tender and easily pierced with a fork.

              Once the cooking time is complete, use an immersion blender to puree the soup directly in the slow cooker until you achieve a velvety smooth texture. Alternatively, if you prefer, transfer the soup in batches to a blender (be cautious of the hot liquid) and then return it to the slow cooker.

                Stir in the coconut milk and mix until well combined. Taste your soup and adjust the seasoning with extra salt and black pepper if desired.

                  Serve the soup warm in bowls, garnished with a sprinkle of toasted pumpkin seeds and a fresh sage sprig for an elegant touch.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                      - Presentation Tips: Enhance the visual and textural appeal of your soup by drizzling a swirl of coconut milk on top while serving. Scatter a few toasted pumpkin seeds for a delightful crunch and add fresh sage leaves for a vibrant and aromatic finish. Enjoy!