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Butternut Squash Soup

Crockpot Creamy Butternut Soup with Venison Sausage Crumbles

Kate Schat
This simple, thick Creamy Butternut Squash Soup can be made in the slow cooker and features homemade sausage crumbles.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Soup
Cuisine American
Servings 5 servings
Calories 723 kcal

Ingredients
  

  • 10 cups butternut squash cubed
  • 1 onion coursely chopped
  • 5 garlic cloves
  • 3-5 cups broth or stock of choice I used 3 cups chicken broth for a thick thick soup. I suggest starting with 3 and thinning out when you puree if needed
  • ½ cup cream This could be half and half, table cream or heavy cream. Milk would even work in a pinch! Use what ya got yo.

Sausage

  • 1 pound good fresh chorizo or italian sausage Venison, Moose, Elk, Beef, Pork
  • 1 pound ground meat
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon red chile flakes mild, not spicy ones
  • 2 teaspoons balsamic vinegar

Instructions
 

  • Place the butternut squash, onion, garlic, and broth in the crockpot
  • Cook on low for 8-10 hours or 4-5 hours on high. (OR go totally crazy and cook it for 30-45 min on the stovetop in a pot. Just bring to a boil and then turn down to a simmer. Cook until squash can be mashed with a fork against the side of a pot.)
  • After the soup is done cooking, puree in batches in a blender, or the super simple way, use an immersion blender! They’re my best friend for soups.
  • After you’ve pureed the soup add the cream and stir in your cooked sausage crumbles.
  • Taste adjust the salt and pepper seasoning, and you’re ready to serve!

Sausage Crumbles

  • Either take 1 pound of good fresh chorizo or italian sausage (Venison, Moose, Elk, Beef, Pork, etc) out of the casings, cook in a frying pan and stir into the crockpot after pureeing. Good sausage is what makes this soup shine so don’t choose some Jimmy Deans breakfast sausage. Please. Unless that’s your favourite sausage and you think it’d be the best thing ever in this soup…then who am I to judge…
  • OR
  • Make your own quick sausage from ground meat (Venison, Moose, Elk, Beef, Pork, Turkey etc.) This needs to be mixed up a minimum of one hour to 3 days before cooking (I did it after I threw the soup into the crockpot in the morning.)
  • Store in a container in the fridge until ready to cook.
  • Brown in frying pan until cooked, and stir into the crockpot after pureeing the soup.

Nutrition

Calories: 723kcalCarbohydrates: 38gProtein: 35gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 151mgSodium: 728mgPotassium: 1342mgFiber: 6gSugar: 9gVitamin A: 30577IUVitamin C: 62mgCalcium: 193mgIron: 6mg
Tried this recipe?Let us know how it was!