9 ratings

Slow-Cooker Butternut Squash Soup with Sausage


Slow-Cooker Butternut Squash Soup with Sausage

Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta. Recipe courtesy of Hunt’s.


If refrigerated chopped butternut squash is not available, use 1 12-ounce package frozen chopped butternut squash. Another small pasta (macaroni, orzo or small shells) may be used in place of ditalini.


  • Nonstick cooking spray, such as PAM
  • 2 8-ounce cans tomato sauce with basil, garlic and oregano, such as Hunt's
  • 2 Cups water
  • 1 12-ounce package refrigerated butternut squash pieces
  • ½ Teaspoon garlic powder
  • 1 Pound bulk Italian pork sausage
  • ½ Cup uncooked ditalini pasta
  • 1 6-ounce package baby spinach leaves


Spray the inside of 4-quart slow cooker with the cooking spray. Add the tomato sauce, water, squash and garlic powder to the slow cooker; stir to combine. Pinch the sausage into bite-size pieces and place in the slow cooker. Cover; cook on low for 7½ hours or on high for 3½ hours.

Stir in the pasta and spinach; cover and cook on high 30 minutes more or until the pasta is tender.