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Cozy Slow Cooker Fall Harvest Vegetable Soup

cozy slow cooker fall harvest vegetable soup - featured image
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A hearty, hands-off slow cooker soup packed with butternut squash, sweet potatoes, carrots, and mushrooms, seasoned with smoked paprika and thyme. Perfect for a cozy autumn meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium butternut squash (about 3 cups, peeled and cubed)
  • 2 medium sweet potatoes (about 2 cups, peeled and cubed)
  • 3 large carrots, peeled and sliced into half-moons
  • 2 stalks celery, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and sliced mushrooms, cook for another 5 minutes until mushrooms release liquid and start to brown.
  2. While aromatics cook, peel and cube butternut squash and sweet potatoes into 1-inch cubes. Peel and slice carrots into half-moons, slice celery.
  3. Transfer sautéed onion, garlic, and mushrooms to a 6-quart or larger slow cooker. Add cubed butternut squash, sweet potatoes, sliced carrots, and celery.
  4. Pour in vegetable broth and undrained diced tomatoes. Add smoked paprika, dried thyme, salt, pepper, and bay leaves. Stir to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until vegetables are fork-tender.
  6. Optional: For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunky pieces. Alternatively, blend in batches in a regular blender, being careful with hot liquid.
  7. Remove bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Do not skip sautéing the aromatics—it builds deep flavor. Cut vegetables uniformly for even cooking. Use low-sodium broth to control salt. For a heartier soup, add chickpeas or white beans during the last 30 minutes. For a creamy version, stir in ½ cup coconut milk or heavy cream at the end. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker soup, fall harvest soup, vegetable soup, butternut squash soup, vegan soup, gluten-free soup, healthy soup

Find it online: https://prismtaste.com/cozy-slow-cooker-fall-harvest-vegetable-soup-recipe/