Hearty Autumn Crockpot Soup

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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This Hearty Autumn Crockpot Soup is the perfect cozy meal to welcome the fall season. It's packed with seasonal vegetables and wholesome ingredients, making it a comforting dish that's both nourishing and satisfying. Let your crockpot do the work while you enjoy the crisp autumn air!

Ingredients for Hearty Autumn Crockpot Soup

Butternut squash adds a natural sweetness and creamy texture that defines this soup. Carrots complement the squash with their slightly earthy flavor. Onion and garlic form the aromatic base, infusing each bite with warmth and depth. Pearl barley makes the soup extra filling, providing a chewy texture that pairs wonderfully with the tender vegetables. Vegetable broth ties everything together, while dried thyme and sage add subtle herbal notes that scream autumn. A touch of olive oil helps sauté the aromatics, and salt and pepper enhance all the flavors.

Tips & Tricks

  • Sautéing the vegetables first enhances their flavor and adds depth to the soup.
  • For a creamier texture, use an immersion blender to partially blend the soup.
  • Consider prepping the ingredients the night before to save time in the morning.

Serving Suggestions

This soup pairs beautifully with crusty bread or a simple green salad. A sprinkle of parmesan cheese or a dollop of sour cream can add a luxurious touch. For a heartier meal, serve it alongside a grilled cheese sandwich.

Frequently Asked Questions

Can I use chicken broth instead of vegetable broth?
Yes, chicken broth will add a richer flavor, but it will no longer be vegetarian.
Can I freeze the leftovers?
Absolutely! This soup freezes well for up to three months. Just allow it to cool completely before transferring it to airtight containers.
How can I make this soup gluten-free?
Swap out the pearl barley for quinoa or rice to keep it gluten-free without sacrificing heartiness.

Hearty Autumn Crockpot Soup Recipe Walkthrough

Start by warming a skillet over medium heat and add the olive oil. Toss in the diced onion and minced garlic, stirring them occasionally until they become fragrant and the onion is translucent. This should take about 5 minutes. Next, add the butternut squash and carrots to the skillet, giving them a good stir. Let them sauté for another 5 minutes to deepen their flavors slightly.

Once the vegetables are lightly sautéed, transfer them into your crockpot. Add in the pearl barley, vegetable broth, thyme, and sage. Give it all a good stir to combine the ingredients well. Cover the crockpot and set it to cook on low for 6 to 8 hours. The beauty of this step is you can walk away and let the magic happen while you go about your day.

Before serving, taste and adjust the seasoning with salt and pepper to your liking. Serve hot and enjoy the warmth of this hearty soup.

Why You'll Love This Recipe

  • Packed with seasonal flavors of butternut squash and carrots.
  • Easy to prepare with minimal hands-on time.
  • Perfect for meal prep and leftovers taste even better.
  • Vegetarian, yet hearty enough to satisfy everyone at the table.

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

Step-by-step 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.

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