Slow Cooker Butternut Squash Sausage Soup
A comforting and creamy Slow Cooker Butternut Squash Sausage Soup made with Italian sausage, tender squash, chicken broth, and a touch of cream. Perfect for chilly days when you need a hearty yet simple meal.
6 Servings
Ingredients
- 1 lb ground sweet Italian sausage
- 13 oz frozen cubed butternut squash about 3 cups
- 1 32 oz carton chicken broth
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup heavy cream
- Optional toppings: pumpkin seeds, crushed red pepper flakes, chopped parsley, or sage
Instructions
Brown the sausage:
- In a large skillet set over medium heat, cook the ground sausage until no traces of pink remain, approximately 5 minutes. Carefully drain any rendered fat into a heat-safe container and discard once cooled.
Combine ingredients in the slow cooker:
- Transfer the cooked sausage to the slow cooker. Add the frozen butternut squash, chicken broth, salt, and pepper. Stir gently to combine all ingredients.
Cook the soup:
- Cover and cook on high for 3½ hours or low for 5 hours, until the butternut squash becomes tender and easily pierced with a fork.
Finish with cream:
- Shortly before serving, pour in the heavy cream and stir delicately to incorporate. Avoid vigorous stirring to maintain the integrity of the squash pieces.
Serve:
- Ladle the soup into individual bowls and garnish as desired with pumpkin seeds, herbs, or a light sprinkle of red pepper flakes. Serve warm with crusty bread or crackers.
Notes
To make this soup completely gluten-free, verify that the sausage and chicken broth are certified gluten-free. Avoid using store-bought toppings that may contain gluten, and serve with gluten-free bread or crackers.