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Slow Cooker Butternut Squash & Sausage Soup

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A comforting bowl of slow-cooked butternut squash and sausage soup that’s perfect for chilly days.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 large butternut squash, peeled and diced (approximately 4 cups)
  • 3 medium-sized carrots, chopped
  • 2 stalks of celery, chopped
  • 4 cups of vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt (to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped spinach (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Prepare your ingredients: Chop the onion, mince the garlic, dice the butternut squash, and chop the carrots and celery.
  2. Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until it softens and turns translucent—approximately 5 minutes.
  3. Add the garlic: Incorporate the minced garlic into the skillet and cook for another minute until it’s fragrant.
  4. Brown the sausage: Add the ground Italian sausage to the skillet. Cook until browned and cooked through, about 5 to 7 minutes, draining excess fat if needed.
  5. Combine in the slow cooker: Pour the sausage mixture into a slow cooker. Add the diced butternut squash, chopped carrots, celery, broth, thyme, basil, salt, and pepper. Mix everything well.
  6. Slow cook to perfection: Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours.
  7. Stir in greens and vinegar: During the last 30 minutes of cooking, stir in the chopped spinach and balsamic vinegar.
  8. Taste and adjust seasoning: Before serving, taste the soup and adjust the seasonings as needed.

Notes

Serve with crusty bread or a garden salad. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/butternut-squash-soup-slow-cooker-sausage/

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