With just a few ingredients, you can make this butternut squash and sausage soup in your slow cooker.
You can prep the ingredients in the morning and serve this soup for lunch by noon. Start a little bit later in the day and you can enjoy this soup for dinner. The spicy sausage, combined with the butternut squash, brings so much flavor to this easy soup.
This soup was a big hit in this house and disappeared very quickly!
Ingredients in this Soup:
You can make this soup with just a few easy to find ingredients. In fact, I had everything on hand to make this soup!
Butternut Squash: You will need one medium sized butternut squash, peeled, seeded, and cut into chunks. Peeling and cutting up the squash is the most work you'll have to do to prepare this soup.
Sausage: You can use sweet Italian sausage or hot Italian sausage, or a combination of the two. I actually combined some sweet Italian sausage with some breakfast sausage that I found in my freezer and the results were delicious.
Chicken Broth: You will need 4 cups of low sodium broth.
Heavy cream: Just 1/2 cup, to add richness to the soup.
Salt and Pepper: Add it to taste after cooking the soup.
Baby Spinach: You'll need just a handful.
Procedure to Make This Soup:
First, brown the sausage in a large skillet and add the cooked sausage to your slow cooker.
Next, add the cut butternut squash, the chicken broth, and the salt and pepper. Cook the ingredients in the slow cooker for 3 1/2 hours on high or 5 hours on low. About five minutes before the soup is done, stir in the baby spinach.
Finally, right before serving, stir in the cream and adjust the salt and pepper to taste.
Kitchen Equipment You May Need:
To make this soup, you will need a four to six quart slow cooker. If you don't have one, you could instead prepare this in a Dutch oven and cook the soup in a 250 to 300 degree F oven.
Recipe Variation:
You could use another winter squash, such as honeynut, kabocha, delicata, or acorn.
Make-Ahead and Leftovers:
This soup can easily be made in advance and stored in the refrigerator. Just take care not to overly stir the fully cooked soup to prevent breaking up the cooked squash.
Keep leftovers in the refrigerator for up to three days. Reheat gently over low heat.
Serving Suggestion:
Serve this soup with a mixed green salad and hearty dinner rolls.
Sunday Funday:
More recipes for tasty soups!
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- Karen's Kitchen Stories: Slow Cooker Butternut Squash and Sausage Soup
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Slow Cooker Butternut Squash and Sausage Soup
With just a few ingredients, you can make this butternut squash and sausage soup in your slow cooker.
Ingredients
- 1 pound sweet Italian sausage (or hot Italian sausage)
- 1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
- 1 32 ounce box chicken stock or broth, reduced sodium
- 1/4 teaspoon each salt and pepper, plus more to taste
- 3/4 cup chopped baby spinach
- 1/2 cup heavy cream
Instructions
- Cook the sausage in a 10 to 12 inch skillet, breaking it up as you cook it. Transfer the cooked sausage to a slow cooker.
- Add the butternut squash, broth, and salt and pepper to the slow cooker. Cover and cook on high for 3 1/2 hours or low for 5 hours.
- Five minutes before the soup is done, stir in the spinach and place the cover back on the slow cooker.
- When the soup is done, stir in the heavy cream and add salt and pepper to taste.
Nutrition Facts
Calories
441Fat (grams)
33 gSat. Fat (grams)
14 gCarbs (grams)
21 gFiber (grams)
3 gNet carbs
19 gSugar (grams)
6 gProtein (grams)
17 gCholesterol (grams)
84 mgAdapted from Simply Recipes.
