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I have a confession to make...

I haven't had much luck with the slow cooker recently. I made your classic beef stew a few weeks ago, and I don't know what happened, it was just alright. It had been awhile since I made that recipe too. We definitely ate it, but it was a little off. Then, a few months ago I made picadillo with almonds and raisins, and that too, was sub par. Oh and don't forget my Korean style short ribs in the slow cooker, again so-so.

Is it me or the recipe? Like my husband, Brian asked, "how can you mess up a slow cooker recipe?" I know, right. Maybe I'm only good at the stove. Oh no, can you believe I just said that.

If you notice, all those dishes I mentioned above are not posted and there's a reason for that. The only other recipes that I have posted using my slow cooker, are chicken cacciatore and macaroni and cheese. So, how after this huge confession, can you trust me and this butternut squash soup? The answer is simple, I posted this amazingly yummy recipe to share with you all.

I'm not sure what gave me the idea to add sausage crumbles to the soup, but I'm glad I did. It added another layer of flavor and texture. I think I had sausage in my fridge that I needed to cook and I forgot what I bought it for originally. I've made this soup twice in one month, I love butternut squash that much. It's one of my all time favorite vegetables, especially in the fall and winter months.

By the way, did you know that January is "National Soup Month?" Yes, that's right folks. So, it's perfect that I'm sharing it. I hope you like it!


Soup adapted from Pillsbury Slow Cooker Recipes

Serves 12


  • 1 (4 pound) butternut squash, peeled, deseeded and cubed

  • 4 cups low-sodium chicken or vegetable broth

  • 1 teaspoon ground marjoram

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon ground red pepper (cayenne)

  • 1 medium onion, chopped

  • 4 tablespoons unsalted butter

  • 1 tablespoon extra virgin olive oil

  • 1 1/2 pounds chicken sausage, casings removed (I used HEB's Jalapeno Cheddar Chicken Sausage)

  • 2 (8 ounce) packages 1/3 less fat cream cheese, cubed

  • 1 teaspoon coarse salt

  • Chives, minced for garnish (optional)


<adding the ingredients to the slow cooker>

  • Peel, deseed and cube the butternut squash and add it to the slow cooker.

  • Add the next four ingredients to the slow cooker: broth, marjoram, black pepper and cayenne pepper.

  • Set aside.

<sauteeing the onions>

  • Melt unsalted butter in a large non-stick pan over medium heat.

  • Add the onions to the pan , saute until crisp-tender, about 6 to 8 minutes.

  • Add the sauteed onions to the slow cooker mixture. Mix well.

<using the slow cooker>

  • Cover.

  • Cook on high 3 to 4 hours or on low for 6 to 8 hours.

<browning the sausage>

  • Remove sausage from its casing.

  • Heat oil in a large non-stick pan over medium heat.

  • Add sausage to the pan, break up sausage with a wooden spoon.

  • Cook until evenly brown, about 10 to 15 minutes. Stir occassionally.

  • Set aside.

<pureeing the soup>

  • Use an immersion blender, and puree the soup until smooth. OR

  • Add 1/3 of the mixture to the blender, puree until smooth. Do this in batches. Return mixture to the slow cooker.

  • Add the cream cheese to the pureed mixture. Stir.

  • Cook an additional 15 minutes on high or 30 minutes on low or until cheese is melted.

  • Add salt.

<serving the soup>

  • Spoon soup into bowl.

  • Top with sausage crumbles and garnish with chives.



  • This is a large recipe. You can definitely cut it in half.

  • If you are making this exact recipe, please stick to using 4 pounds of butternut squash.

  • You can use any kind of sausage you prefer.

  • If you have an immersion blender also known as a stick blender, this is the time to use it.

  • I much prefer using an immersion blender for soups, less mess involved.

#food #recipes #slowcooker #soupssandwiches

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