Slow Cooker Butternut Squash and Sausage Soup

The air is turning crisp and the leaves are falling. You need something warm and nourishing tonight. This butternut squash and sausage soup is the perfect answer. It fills your home with a wonderful harvest aroma.

This recipe delivers a creamy texture without heavy cream. It is the ultimate comfort food for a chilly evening. You can prep it quickly and let it simmer all day. It is fresh, light, and incredibly satisfying for your whole family.

Why This Recipe Is a Winner

This recipe is a winner for busy fall weeknights. It combines sweet squash with savory lean turkey sausage. You get a massive protein boost in every single bowl. It keeps you full and energized throughout the evening.

Your slow cooker does almost all the heavy lifting here. It is perfect for meal prep on a lazy Sunday. The flavors actually get better after sitting overnight. It is a budget-friendly way to feed a hungry crowd.

Simple Method

Making this soup is incredibly simple and approachable. You just brown the sausage and toss everything in. The slow cooker softens the squash until it is tender. It is a hands-off masterpiece for any beginner cook. Even if you are tired, you can handle this.

Ingredients You’ll Need

This recipe uses simple, seasonal produce at its absolute best. Most items are likely already in your pantry.

• 1 lb lean Italian turkey sausage, casings removed
• 3 lbs butternut squash, peeled, seeded, and cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups high-protein chicken bone broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 cup plain non-fat Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Step-by-Step

1. Heat olive oil in a skillet over medium-high heat.
2. Add turkey sausage and cook until browned and crumbled.
3. Transfer the browned sausage to a 6-quart slow cooker.
4. Add squash, onion, garlic, sage, and thyme to the pot.
5. Pour the chicken bone broth over the ingredients and stir.
6. Cover and cook on Low for 6 hours.
7. Optional: Blend two cups of squash and broth for creaminess.
8. Stir in the Greek yogurt until fully incorporated.
9. Season with salt and pepper and serve warm.

Best Ways to Enjoy It

Serve this soup warm in your favorite ceramic bowl. Add a crusty piece of whole-grain bread for dipping. Top with fresh herbs like parsley or extra sage. It makes a beautiful presentation for a casual lunch. Pack it into containers for easy weekday work lunches.

Storage & Reheating

Store any leftovers in an airtight container for four days. This soup also freezes beautifully for up to three months. Reheat it gently on the stove over medium heat. You may need a splash of water to thin it. It is a great make-ahead meal for busy months.

Recipe Tips

• Brown the sausage well to develop deep savory flavor.
• Don’t skip the Greek yogurt for that creamy finish.
• Use pre-cut squash to save twenty minutes of prep time.
• Swap turkey sausage for spicy sausage to add heat.
• Double the batch for a stress-free holiday starter.
• Avoid overcooking to keep the squash from becoming mushy.
• Add a handful of fresh kale at the very end.

Ways to Switch It Up

• Swap butternut squash for sweet potatoes or pumpkin.
• Use coconut milk instead of yogurt for a dairy-free version.
• Add a pinch of red pepper flakes for extra spice.
• Try maple syrup for a touch of autumnal sweetness.

Common Questions

Can I make this ahead of time?

Yes, this soup is perfect for making ahead. The flavors meld together beautifully in the fridge. Simply reheat it when you are ready to eat.

Is this soup freezer friendly?

It freezes very well without the Greek yogurt added. Add the yogurt fresh after you thaw and reheat. This keeps the texture smooth and creamy.

Can I use a different protein?

Chicken sausage or lean ground beef work very well. You can also use chickpeas for a vegetarian option. Just ensure the protein is cooked through before serving.

I hope this cozy butternut squash and sausage soup brightens your fall evenings. Give it a try and let every warm bite comfort you. Happy cooking!

— Clara

Slow Cooker Butternut Squash & Sausage Soup (High Protein)

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 345

Ingredients Method

Ingredients

  

• 1 lb lean Italian turkey sausage, casings removed
• 3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 cloves garlic , minced
• 4 cups high -protein chicken bone broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 cup plain non-fat Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Method

 

1. Heat olive oil in a skillet over medium-high heat. Add turkey sausage and cook until browned, breaking it into small crumbles with a spatula. Drain any excess fat.
2. Transfer the browned sausage to a 6-quart slow cooker.
3. Add the cubed butternut squash, diced onion, minced garlic, dried sage, and dried thyme to the slow cooker.
4. Pour the chicken bone broth over the ingredients and stir to combine.
5. Cover and cook on Low for 6 hours (or High for 3 hours) until the butternut squash is fork-tender.
6. Optional: Remove two cups of the squash and broth (avoiding the sausage), blend until smooth, and return to the pot for a creamier consistency.
7. Stir in the Greek yogurt until fully incorporated to increase protein and creaminess.
8. Season with salt and pepper to taste and serve immediately.