Slow Cooker Autumn Squash Soup
So, today I’m continuing my soup frenzy (it’s a thing). This past weekend I had 3 different soups at 3 different restaurants that BLEW my mind and I had to figure out how to replicate one of them. Side note: I’ve eaten soup for almost every meal in the past 2 weeks. YEAH.
But this one is special. To me this soup–in all it’s warm, savory, creamy glory–is FALL in a bowl.
I actually have never tried a squash soup until this past weekend. What took me so dang long is I thought I wouldn’t like it. When, UM, just the opposite happened!
I LOVE the silky texture, the savory & slightly sweet flavors of pumpkin, cinnamon and all things comforting. Also, this is a SLOW COOKER winner dinner. I’m all about simplifying recipes to make them less time consuming and less hassle. So I’m in my happy place when it’s slow cooker season.
It’s safe to say, I can’t wait for you to love this recipe! <3
- 3 cups vegetable broth
- 1 small yellow onion chopped
- 1 medium-large squash peeled and cubed
- 2-3 carrots peeled and chopped (or a little over 1 cup)
- 1/2 can organic pumpkin puree
- 2 Tbsp brown sugar
- 1 tsp salt
- 1/2 tsp cracked pepper
- 1/2 cup heavy cream
Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, brown sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5-8 hours (anywhere in between that time the soup is ready!) so ingredients can soften and develop flavor. If you would like this to cook faster, you can set your cooker to high for 4 hours.
After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth. Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy! ❤