Butternut Squash Slow Cooker Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 3 hours 45 minutes

Ingredients

1 pound ground sweet Italian sausage

13 ounces frozen cubed butternut squash (about 3 cups)

1 (32-ounce) carton chicken broth (such as Swanson)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup heavy cream

Optional toppings: pumpkin seeds, crushed red pepper flakes, and/or chopped parsley or sage

Directions

Brown the sausage: 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’s cool.

Add ingredients to the slow cooker, and cook: Add the cooked sausage to the slow cooker along with the diced butternut squash, chicken broth, salt, and pepper. Cook in the slow cooker until the squash is tender, on high for 3 1/2 hours or on low for 5 hours.

Add cream: Just before serving, gently stir in the heavy cream—don’t stir this soup too aggressively or the butternut squash may fall apart. It will still taste great, but won’t have the optimal texture.

Serve: Serve with your favorite toppings alongside some crusty bread. Store cooled leftovers in an airtight container in the fridge for up to 2 days. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 231 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 48 mg
• Sodium: 1144 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 15 g