Slow Cooker Fall Harvest Soup
This fall-inspired soup is made by slow cooking a mixture of caramelized squash, root vegetables, and aromatic herbs until tender and velvety. The final dish has a smooth, thick broth with vibrant seasonal flavors and a fragrant, comforting aroma. It features a hearty texture with soft vegetables infused with spices, perfect for meals.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 1 pound butternut squash peeled and cubed
- 2 large carrots peeled and chopped
- 2 parsnips parsnips peeled and chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon olive oil for roasting
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, carrots, and parsnips with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- While the vegetables roast, dice the onion and mince the garlic. Transfer the roasted vegetables to the slow cooker, then add the onion and garlic.
- Add the vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker. Stir gently, cover, and cook on low for 6-8 hours, until the vegetables are very soft.
- Use an immersion blender to blend the soup directly in the slow cooker until smooth and velvety. Alternatively, blend it carefully in batches using a regular blender, then return the soup to the slow cooker.
- Taste and adjust the seasoning with salt and pepper. Add a little extra cinnamon or nutmeg if desired, then serve hot with a drizzle of olive oil or fresh herbs.
Notes
Roasting the vegetables enhances their sweetness and adds depth to the flavor. Adjust spices according to your taste for a personalized touch.