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Slow Cooker Butternut Squash and Sausage Soup

A comforting soup that combines the sweetness of butternut squash and the savory depth of Italian sausage, perfect for cozy nights or family gatherings.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground sweet Italian sausage
  • 13 ounces frozen cubed butternut squash (about 3 cups) Can substitute with fresh butternut squash, peeled and cut.
  • 1 32-ounce carton chicken broth Such as Swanson brand.
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup heavy cream Adjust to liking; can substitute with non-dairy alternative.
Optional Toppings
  • pumpkin seeds For added crunch.
  • crushed red pepper flakes For heat.
  • chopped parsley For garnish.
  • sage For garnish.

Method
 

Preparation
  1. In a large skillet, brown the ground sausage over medium heat until no pink spots remain, about 5 minutes. Drain the grease into a separate container and discard once it is cool.
Cooking
  1. Add the cooked sausage to the slow cooker along with the diced butternut squash, chicken broth, salt, and pepper.
  2. Cook in the slow cooker until the squash is tender, on high for 3.5 hours or on low for 5 hours.
  3. Just before serving, gently stir in the heavy cream. Take care not to stir too aggressively, or the butternut squash may fall apart.
Serving
  1. Serve with your favorite toppings alongside some crusty bread.

Notes

Store cooled leftovers in an airtight container in the fridge for up to 2 days. This soup is perfect for meal prep and can also be frozen if cooled completely.