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Autumn Slow Cooker Vegetable Soup

This vegetable soup is made by slowly simmering seasonal root vegetables, squash, and aromatic spices in a crockpot until tender and flavorful. The final dish has a hearty, rustic appearance with a thick, slightly creamy texture, showcasing vibrant orange and earthy brown hues from the roasted vegetables.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 6
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups carrots peeled and chopped
  • 2 cups butternut squash peeled and diced
  • 3 medium potatoes peeled and diced
  • 1 cup celery chopped
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cinnamon ground
  • 1 teaspoon thyme dried or fresh
  • 4 cups vegetable broth or water
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Vegetable Chopper

Method
 

  1. Prepare all vegetables by peeling, peeling, and chopping the carrots, squash, potatoes, celery, and onion into uniform pieces for even cooking.
  2. Add the chopped vegetables and minced garlic to the slow cooker, then sprinkle with cinnamon and thyme for a warm, aromatic base.
  3. Pour in the vegetable broth, ensuring all ingredients are submerged and evenly distributed.
  4. Cover the slow cooker with its lid and set to cook on low for about 6 hours, until the vegetables are tender and fragrant.
  5. Once cooking is complete, remove the lid and stir the soup gently. For a creamier texture, you can blend part of the soup with an immersion blender directly in the crockpot.
  6. Season with salt and pepper to taste, adjusting the seasoning and acidity if needed with a splash of vinegar or soy sauce for added depth.
  7. Serve the soup hot in bowls, garnished with fresh herbs if desired, and enjoy the hearty, rustic flavors that evoke the harvest season.