Autumn Harvest Soup

Do you love Brussels sprouts but are looking for a new way to enjoy them? Not sure what to do with butternut squash? Looking for one more way to include the humble chickpea in your recipe rotation? Combine them all with some other veggies and some savory herbs, throw them in the crock pot and you end up with a rich, hearty, earthy Autumn Harvest Soup with a hint of sweetness.  It is filling, and very nutrient dense! I have included some tips for making butternut squash easier to manage below but you could also look for the squash precut at the market which would save even more time! Try using the crock pot to cook your chickpeas and eliminate all of the salt!

 

Autumn Harvest Soup

I chopped all of the veggies the night before and stored them in a Ziploc bag in the fridge until the next morning.

MS Diet

Autumn Harvest Soup

in the morning I tossed the veggies in the pot with the rest of the ingredients and let the crock pot do its magic for the next 7 hours or so while I was at work.

MS Diet

Autumn Harvest Soup

I came home to this for dinner! I finished off the soup by adding some apple cider vinegar at the end and garnished with toasted pecans. 😋🍴

 

The recipe and some tips for squash wrangling are below! Hope you enjoy!


Autumn Harvest Soup
Autumn Harvest Soup
Print Recipe
A spoonful of autumn goodness in every bite!
Servings Prep Time
5 cups 20 minutes
Cook Time
7-9 hours
Servings Prep Time
5 cups 20 minutes
Cook Time
7-9 hours
Autumn Harvest Soup
Autumn Harvest Soup
Print Recipe
A spoonful of autumn goodness in every bite!
Servings Prep Time
5 cups 20 minutes
Cook Time
7-9 hours
Servings Prep Time
5 cups 20 minutes
Cook Time
7-9 hours
Ingredients
Servings: cups
Instructions
  1. Saute onion in a small pan. When tender, add onion and all of the other ingredients except the vinegar, pepper, and pecans to the crock-pot.
  2. Cook on LOW for 7-9 hours.
  3. Prior to serving, season with apple cider vinegar and pepper to taste. Garnish with toasted pecans.
  4. Enjoy!
Recipe Notes

I used a 3 1/2 Quart crock pot for this.

Recipe adapted slightly from Autumn Harvest Vegetable Soup recipe found in Vegan Slow Cooking For Two –Or—Just For You by Kathy Hester.


Tips to make butternut squash easier to handle:

Butternut Squash

Poke holes in the squash with a fork.

 

Butternut Squash

Cut off the top and bottom. Place on a towel and microwave for 3-4 minutes.

 

Butternut Squash

Let the squash cool for a minute and then peel with a vegetable peeler... the skin will come off much easier now. 😀 Cut the squash open and scoop out the pulp and seeds. Consider toasting the seeds for a snack later! Slice or chop the squash to suit your recipe.

 

 

 

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