Cozy High-Protein Slow cooker butternut squash soup
This high-protein slow cooker butternut squash soup is the ultimate fall comfort food. Easy to prep and packed with savory turkey sausage!
There is something magical about the smell of sage on a crisp autumn evening. You walk through the door and dinner is already done. This slow cooker butternut squash soup is the ultimate fall vibe. It is cozy, warm, and seriously satisfying.
Forget those watery vegetable soups that leave you hungry. We are packing this with lean protein and savory herbs. It is the perfect high-protein meal prep for your busy weeks. You need this bowl of gold in your life right now.
Why This Recipe Is a Winner
Most squash soups are just carbs and sugar. This version changes the game with lean turkey sausage. It keeps you full for hours without heavy cream. It is a nutritional powerhouse that tastes like pure comfort food.
This recipe is a dream for your fall weeknights. You prep it in the morning and forget it. By 6pm, your house smells like a luxury harvest festival. It is budget-friendly and feeds the whole family easily.
How It Comes Together
Making this soup is actually foolproof. You just brown the meat and toss everything in. The slow cooker does the heavy lifting for you. You get maximum flavor with minimal effort every single time. Even kitchen beginners will crush this recipe.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and simple pantry staples. High-protein bone broth is the secret weapon here.
- 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
Step-by-Step
- Heat olive oil in a skillet over medium-high heat.
- Add turkey sausage and cook until browned, breaking it into small crumbles.
- Drain any excess fat from the skillet.
- Transfer the browned sausage to a 6-quart slow cooker.
- Add the cubed squash, onion, garlic, sage, and thyme to the pot.
- Pour the chicken bone broth over the ingredients and stir.
- Cover and cook on Low for 6 hours until the squash is tender.
- Optional: Blend two cups of the squash and broth for a creamier texture.
- Stir in the Greek yogurt until fully incorporated and smooth.
- Season with salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this soup piping hot in a big bowl. A crusty piece of sourdough is perfect for dipping. You can also add a sprinkle of pumpkin seeds. It is the best cozy night in meal you could imagine.
Keep It Fresh
This soup is a meal prep dream. It tastes even better the next day. Store it in airtight containers for up to four days. You can also freeze it for later. Just thaw and reheat on the stove for a fast lunch.
Recipe Tips
- Use pre-cut squash to save twenty minutes of prep time.
- Brown the sausage well to get those deep savory bits.
- Don’t skip the Greek yogurt for that tangy protein boost.
- Use bone broth instead of regular broth for extra nutrition.
- Immersion blenders make the thickening step super fast and easy.
- Fresh sage can be used if you have a garden harvest.
- Always drain the sausage fat for a cleaner soup base.
Ways to Switch It Up
- Swap turkey sausage for spicy pork sausage for a kick.
- Add a handful of kale in the last 30 minutes.
- Use coconut milk instead of yogurt for a dairy-free version.
- Top with crispy bacon bits for extra crunch and salt.
Common Questions
Can I cook this on high?
Yes, you can cook it on high for three hours instead. Low heat usually makes the squash more tender though.
Is this soup freezer friendly?
Absolutely, it freezes beautifully for up to three months. Just leave a little space in the container for expansion.
Grab your slow cooker and let’s get cooking! You are going to love how this makes your house feel.
— Jasmine
Ingredients
Method
- 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.
- Transfer the browned sausage to a 6-quart slow cooker.
- Add the cubed butternut squash, diced onion, minced garlic, dried sage, and dried thyme to the slow cooker.
- Pour the chicken bone broth over the ingredients and stir to combine.
- Cover and cook on Low for 6 hours (or High for 3 hours) until the butternut squash is fork-tender.
- Optional: Remove two cups of the squash and broth (avoiding the sausage), blend until smooth, and return to the pot for a creamier consistency.
- Stir in the Greek yogurt until fully incorporated to increase protein and creaminess.
- Season with salt and pepper to taste and serve immediately.
