Crockpot Harvest Vegetable Soup
This slow cooker soup features a medley of seasonal root vegetables like sweet potatoes, carrots, and butternut squash, cooked until tender and velvety. It is flavored with thyme and maple syrup, resulting in a cozy, thickened soup with a rustic appearance. The dish showcases the vegetable's natural textures, blending them into a comforting bowl that highlights autumn's bounty.
Equipment
- Slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Immersion blender or regular blender
Ingredients
- 2 medium sweet potatoes peeled and diced
- 3 large carrots peeled and sliced
- 1 small butternut squash peeled, seeded, and cubed
- 4 cups vegetable broth preferably low-sodium
- 1 tablespoon fresh thyme chopped
- 1 tablespoon maple syrup pure
- 2 cloves garlic minced
- to taste salt and pepper
Instructions
- Prepare all your vegetables by peeling and chopping the sweet potatoes, slicing the carrots, and cubing the butternut squash. Arrange them in the slow cooker for an even layer.
- Pour the vegetable broth over the chopped vegetables, ensuring they are mostly submerged. Add the minced garlic, chopped thyme, and a pinch of salt and pepper for flavor.
- Set the slow cooker to low and let the vegetables cook gently for about 4 hours, until they are very soft and tender. The house will fill with a warm, earthy aroma during this time.
- Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender, then return to the slow cooker.
- Stir in the maple syrup to add a subtle sweetness that balances the earthiness of the vegetables. Taste and adjust salt and pepper as needed to enhance the flavor.
- Allow the soup to simmer uncovered for 10 minutes to meld flavors and thicken slightly, tasting again to fine-tune seasoning.
- Serve the soup hot, garnished with a sprinkle of fresh thyme or a drizzle of extra maple syrup if desired. Enjoy the cozy, smooth texture and warm aroma.
