Hearty Autumn Crockpot Soup
This Hearty Autumn Crockpot Soup is a comforting blend of seasonal vegetables and hearty grains, perfect for a cozy night in.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 lb carrots, peeled and sliced
1 large onion, diced
2 cloves garlic, minced
1 cup pearl barley
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried sage
Salt and pepper to taste
2 tbsp olive oil
Instructions
1. In a skillet over medium heat, sauté onion and garlic in olive oil until fragrant.
2. Add butternut squash and carrots, sauté for an additional 5 minutes.
3. Transfer the sautéed vegetables to the crockpot.
4. Add pearl barley, vegetable broth, thyme, and sage to the crockpot.
5. Stir well, cover, and cook on low for 6-8 hours or until vegetables and barley are tender.
6. Season with salt and pepper to taste before serving.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat on the stovetop over medium heat until heated through, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
