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Slow Cooker Butternut Squash Sausage Soup

Slow Cooker Butternut Squash Sausage Soup (High Protein)

A cozy and hearty high-protein soup combining tender butternut squash, savory Italian sausage, white beans, chicken, and quinoa in a flavorful broth that simmers all day in your slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1.5 pounds ground Italian sausage mild or spicy
  • 1 large butternut squash peeled and diced (approximately 4 cups)
  • 3 medium carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (15 oz each) white cannellini beans or great northern beans drained and rinsed
  • 1 cup cooked quinoa or farro
  • 2 cups cooked shredded chicken breast
  • 1 cup chopped spinach optional
  • 1 tablespoon balsamic vinegar optional
  • 1/2 cup Greek yogurt or sour cream for serving
  • 1/4 cup grated Parmesan cheese for garnish, optional

Equipment

  • Slow cooker (6-quart or larger)
  • large skillet
  • cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground Italian sausage (1.5 pounds) to the skillet, breaking it into smaller pieces with a wooden spoon. Cook until thoroughly browned, about 5 to 7 minutes. Drain excess fat if needed.
  3. Transfer the sausage mixture to your slow cooker. Add the diced butternut squash, chopped carrots, celery, white beans, and shredded chicken breast.
  4. Pour in the broth and add the thyme, basil, salt, and pepper. Stir everything together to ensure even distribution.
  5. Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and flavors have melded.
  6. During the last 30 minutes of cooking, stir in the cooked quinoa or farro, chopped spinach, and balsamic vinegar.
  7. Before serving, taste and adjust seasoning as needed.
  8. Serve each bowl topped with a dollop of Greek yogurt and a sprinkle of Parmesan cheese.

Notes

Increasing sausage to 1.5 pounds adds approximately 6g more protein per serving. White beans add 15g of protein per cup. Cooked chicken breast adds lean protein (31g per cup). Quinoa provides complete protein with all 9 essential amino acids (8g per cup). Greek yogurt topping adds 10g protein per 1/2 cup serving. Can use turkey sausage for leaner, higher protein option. Prep ingredients the night before to save time. Naturally gluten-free when using gluten-free sausage and quinoa.
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