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Cozy Slow Cooker Fall Harvest Vegetable Soup

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A rich, earthy, and deeply comforting slow cooker vegetable soup featuring butternut squash, sweet potatoes, apples, and kale in a velvety broth. This set-it-and-forget-it recipe delivers real flavor without shortcuts, perfect for cozy fall days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and black pepper to taste
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 medium sweet potatoes, peeled and cubed (about 2 cups)
  • 1 Granny Smith apple, peeled and diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 2 cups chopped kale, stems removed
  • 1 tablespoon apple cider vinegar
  • Fresh parsley or thyme for garnish
  • Grated Parmesan cheese (optional)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes, stirring occasionally. Add the minced garlic, carrots, and celery, and cook for another 2 minutes until fragrant.
  2. Season the base: Stir in the dried thyme, rosemary, smoked paprika, nutmeg, and a generous pinch of salt and pepper. Cook for 30 seconds until the spices are fragrant.
  3. Layer the vegetables in the slow cooker: Transfer the sautéed aromatics to your slow cooker. Add the cubed butternut squash, sweet potatoes, diced apple, and drained cannellini beans. Give everything a gentle stir to distribute the flavors.
  4. Add the liquid: Pour in the vegetable broth and water. The liquid should just barely cover the vegetables—if it looks a little shy, add another 1/2 cup of water. Don’t overfill, or the soup will be thin.
  5. Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. The soup is ready when the sweet potatoes and squash are fork-tender but not falling apart.
  6. Add the kale and finish: About 20 minutes before serving, stir in the chopped kale. Replace the lid and let it cook just until the kale is wilted and tender, about 15-20 minutes. Stir in the apple cider vinegar.
  7. Taste and adjust: Give the soup a taste. You’ll likely need more salt and pepper than you think—add salt in small increments, stirring after each addition.
  8. Serve: Ladle into bowls and garnish with fresh parsley or thyme. A sprinkle of grated Parmesan adds a lovely salty finish if you’re not keeping it vegan.

Notes

Don’t skip the sauté step—it builds the flavor base. Cut vegetables into uniform 1-inch cubes for even cooking. Add the apple cider vinegar at the end to brighten the soup. Season in layers, tasting and adjusting at the end. The soup tastes even better the next day.

Nutrition

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

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