Slow Cooker Fall Harvest Soup
This fall harvest soup is a hearty, comforting stew made with a blend of roasted squash, root vegetables, apples, and warm spices. It is cooked slowly in a slow cooker until the ingredients meld into a thick, flavorful puree with a rich, velvety texture and a hint of sweetness and cinnamon. The final dish appears as a vibrant, thick orange and earthy-colored soup, perfect for cozy evenings.
Equipment
- Slow cooker
- Knife
- Cutting board
- Wooden spoon
- Blender or immersion blender
Ingredients
- 2 pounds butternut squash peeled and cubed
- 2 large carrots peeled and chopped
- 2 large sweet potatoes peeled and chopped
- 3 apples fuji apples cored and sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 cups vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- salt to taste Salt
- black pepper to taste Black Pepper
Instructions
- Heat the olive oil in a skillet over medium heat and add diced onion. Sauté until translucent and fragrant, about 5 minutes, then transfer to the slow cooker.
- Add the cubed butternut squash, chopped carrots, sweet potatoes, and sliced apples to the slow cooker.
- Sprinkle ground cinnamon, nutmeg, salt, and black pepper over the ingredients in the cooker.
- Pour in the vegetable broth and add minced garlic to the slow cooker, then give everything a gentle stir to combine.
- Cover the slow cooker and cook on low for about 4 hours, or until the vegetables are very tender and starting to break down.
- Uncover the cooker and use an immersion blender or transfer the hot contents to a blender. Puree the soup until smooth and velvety, adjusting the texture to your preference.
- Taste the soup and adjust the seasoning as needed with additional salt or pepper.
- Ladle the hot, thickened soup into bowls and serve immediately, garnished with a sprinkle of cinnamon or a drizzle of cream if desired.
