Slow Cooker Fall Harvest Soup
This hearty fall harvest soup combines root vegetables and earthy squash cooked slowly to develop deep, rich flavors. The ingredients are simmered until tender, resulting in a thick, velvety texture with vibrant, nourishing flavors that evoke the warmth of the season.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 2 medium sweet potatoes peeled and chopped
- 3 cups butternut squash peeled and cubed
- 1 large onion sliced thin
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat and add the sliced onions. Cook, stirring occasionally, until they become soft and golden, filling the kitchen with a sweet aroma.
- Add the minced garlic to the skillet and cook for another minute until fragrant, making sure it doesn't burn. Transfer the cooked onions and garlic to the slow cooker.
- Attach a chopping board and prepare the sweet potatoes and butternut squash by peeling and chopping them into bite-sized pieces. Add these vegetables to the slow cooker on top of the onions and garlic.
- Pour the vegetable broth into the slow cooker, then sprinkle in the ground cinnamon and nutmeg. Season with salt and pepper to taste, then give everything a gentle stir to combine.
- Cover the slow cooker with its lid and set it to low. Let the soup simmer for about 6 hours, or until the vegetables are tender and the flavors are melding beautifully.
- Once done, carefully use an immersion blender to puree the soup directly in the slow cooker until smooth and velvety. Alternatively, transfer in batches to a blender and blend until silky.
- Taste and adjust the seasoning with extra salt, pepper, or a dash of cinnamon if desired. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you like.
Notes
For a creamier texture, stir in a splash of coconut milk before serving. This soup stores well in the fridge for up to 3 days and tastes even better the next day.