Slow Cooker Butternut Squash and Sausage Soup Recipe (4 Ingredients)

When the temperature begins to dive, you can often open a quick recipe in the slow cooker while I drink my morning coffee. The smell of a cozy food that hovers through the house that is autumn is something here. Especially when this meal has a autumn vegetables like butternusskurbis as a star!

This slow cooker butternuss-pumpkin soup with four ingredients is simply hearty thanks to the addition of Italian sausage and a vertebrae of heavy cream. (I do not count salt and pepper or the optional coverings in the number of ingredients.) It is as simple as it is delicious when most work on the slow cooker is done.

Selection of the right pumpkin

In order to keep this recipe easy, I call for frozen butterse pumpkin that has already been prepared, but fresh butternusskurbis is delicious if you have a few additional minutes to cut it. However, if you have ever tried to cut a fresh butterse pumpkin, you know that it can be frustrating.

The trick is to peel the entire pumpkin before cutting it. Follow this helpful tutorial for all details. Many groceries also wear diced butternsome pumpkins in the cooling product department and that also works great in this autumn soup.

You can add acorn, delicata, honeynut or kabocha pumpkin together with or instead of the butterse pumpkin. If you use fresh pumpkin in this recipe, cooking can take about 30 minutes longer.

Tips to make my 4-content buttern nut pumpkin and sausage soup

• First cook the sausage: Technically speaking, you can add the Slow Cooker the sausage raw, but since it publishes a lot of fat when she cooks, I do not recommend it. It is much easier to let the fat from a pan than a slow stove, and all the additional fat does not taste good in the finished soup.
• Freezing the top: Even if you drain the fat properly from the cooked sausage, this soup still tends to collect a little more fat. Simply use a spoon to deduct the excess before serving, but don’t worry that you are doing this perfectly. A little fat did not affect the recipe.
• Do not over cook the pumpkin: While the butterse pumpkin cooks, it really gets tender. So if you want to keep the structure, cook it for more than 3 1/2 hours on a high or 5 hours on a low.

Operate suggestions

I love to serve this soup with a large loaf of crispy bread. You can also serve it on wild rice or white rice. My family also loves to have this soup as a side with a warm grilled cheese or a roasted turkey sandwich for immersion.

Funny variations

• To make this soup milk-free, you can replace the heavy cream with coconut milk in cans or a cream alternative on a vegetable basis, e.g. B. Califia Farms.
• Watch it up by choosing hot Italian sausage instead of sweet or adding a few sprinkles red pepper flakes.
• Sweet potatoes and carrots are also great additions to this soup. You will both add additional sweetness and strength for a more complex taste and a more complex texture in the soup.
• About 5 minutes before the soup is finished, enter a large handful of baby spinach for even more vegetarian quality.

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