Roasted Sage & Garlic Butternut Squash Crock-Pot Soup

January 16, 2021  •  Leave a Comment

Hey There!

So, on the "About" page here on my site (yes I know you probably did not read's ok) I glossed over the fact that I am a pro level bodybuilder. I have a separate website dedicated to health and fitness and I love sharing tips and recipes there and on Instagram. I originally shared this recipe on my site about 2 years ago. This is one of my favorite crock-pot recipes... so I decided to revisit this and re-shoot the images.  I hope you enjoy! 




Here's What You Need:

  • Butternut Squash (2 medium size)
  • Onion (1 medium size)
  • Seasoning: Garlic (1 bulb minced/diced), Sage (15-20 leaves), Salt (1-2 teaspoons), Pepper (1 teaspoon)
  • Low Sodium Vegetable Broth (4 cups/ 1 carton)
  • Extra Virgin Olive Oil (1-2 tablespoons)
  • Garnish of choice, crème fraîche, nuts/seeds, croutons, herbs etc...

You'll also need a crock-pot and a handheld immersion blender, or standard blender 



Prep: 30-40 minutes
Cook: 6 hours

Total Time: approx 6.5 -7 hours



Ok, Ok I know you may be thinking, this is a crock-pot recipe let’s just dump everything in– set it and forget it. We will get to that part but just bear with me for a few minutes. There are two steps we will do first that will help bring that extra depth of flavor that feels like comfort in a bowl. 

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  1. Peel, De-gut and Dice Butternut Squash.  
    • Pro Tip for Peeling Squash: Use a fork to poke holes in the squash all over; microwave for about 3-4 minutes.
  2.  Set oven to broil. 
  3. Take about 1/4  to 1/3 of your diced butternut squash and place on baking sheet, spray light coat of olive oil and season with ground pepper.
  4. Broil Squash until brown with some black char marks (trust me) approx 15 min.
  5. Dice onion and garlic.
  6. Sauté onion in olive oil for a few minutes until soft, then add garlic.
  7. Let Onion and Garlic simmer until toasty brown, then remove from heat.
  8. Dice Sage leaves.
  9. The squash in the oven should be done now; remove from oven. 
  10. Now we’re ready for the crock-pot! Add the uncooked squash to the crock-pot first, then broiled squash, onions and garlic, sage, salt and vegetable broth.
  11. Set crock-pot on low and let it do it’s thing for approx 6 hours.
  12. When the squash is ready, it will be incredible soft and will fall apart easily.
  13. Use an immersion blender to blend everything. (Or transfer to a blender carefully-- this will be super hot).  Blend as little or as much as you like. (I like mine a little chunky)
  14. Make a bowl, garnish... (I used crème fraîche and roasted sunflower and pumpkin seeds).
  15. Take a picture for Instagram (tag me---> @staynfocusimages).
  16. Enjoy!


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