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Cozy Crockpot Fall Harvest Vegetable Soup: Easy 5-Ingredient Soup

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This Cozy Crockpot Fall Harvest Vegetable Soup is a simple, nourishing, and deeply comforting soup made with just five main ingredients. It’s perfect for busy fall days, meal prep, and impressing guests without stress.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 3 large carrots, peeled and sliced into half-moons
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred), with juices
  • 4 cups low-sodium vegetable broth (recommended: Swanson or Pacific Foods)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Optional garnishes: fresh parsley, olive oil drizzle, red pepper flakes

Instructions

  1. Prep the vegetables: Peel and cube the butternut squash into 1-inch cubes. Peel and slice carrots into ¼-inch thick half-moons. Slice mushrooms. Dice onion and mince garlic.
  2. Layer the ingredients in the crockpot: Add diced onion and minced garlic to the bottom. Then add cubed butternut squash, sliced carrots, and sliced mushrooms. Pour the can of diced tomatoes (with juices) over the top. Do not stir yet.
  3. Add the broth and seasonings: Pour the vegetable broth over the vegetables. Add dried thyme, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Stir gently to combine.
  4. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until butternut squash is easily pierced with a fork and carrots are tender.
  5. Finish and adjust: About 30 minutes before serving, remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. For a thicker soup, use an immersion blender to lightly puree about 1 cup of the soup, then stir back in.
  6. Serve: Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, or red pepper flakes if desired.

Notes

For deeper flavor, sauté the sliced mushrooms in a tablespoon of olive oil until golden brown before adding to the crockpot. Cut vegetables to a similar size for even cooking. Resist the urge to lift the lid during cooking. Season in layers and adjust at the end. A final squeeze of lemon juice or splash of vinegar can brighten the soup if it tastes heavy.

Nutrition

Keywords: crockpot soup, fall harvest soup, vegetable soup, easy soup, 5-ingredient soup, slow cooker soup, butternut squash soup, vegan soup, gluten-free soup

Find it online: https://milacook.com/cozy-crockpot-fall-harvest-vegetable-soup-easy-5-ingredient-soup/