3 More Healthy Fall Crockpot Soups: Wholesome Comfort in Every Bowl
Fall is the perfect time to embrace healthy, homemade soups that warm your soul and nourish your body. With the help of a crockpot, you can create rich, flavorful soups using seasonal ingredients without any hassle. These three healthy fall crockpot soups are packed with nutrients and perfect for those cozy, cool evenings.
1. Crockpot Butternut Squash & Apple Soup Recipe
Ingredients:
1 large butternut squash, peeled and cubed
2 apples, peeled, cored, and chopped
1 onion, diced
4 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground nutmeg
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Directions:
1. Place butternut squash, apples, onion, garlic, cinnamon, nutmeg, and vegetable broth into the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
4. Let it simmer for another 15 minutes before serving.
Tips & Swaps:
Add a hint of ginger for extra warmth.
For a creamier texture, substitute coconut milk with heavy cream or cashew cream.
Top with roasted pumpkin seeds for a crunchy finish.
2. Crockpot Sweet Potato & Kale Soup Recipe
Ingredients:
2 large sweet potatoes, peeled and cubed
1 onion, diced
4 garlic cloves, minced
4 cups vegetable broth
1 can (15 oz) white beans, drained and rinsed
1 bunch kale, stems removed, leaves torn
1 tsp thyme
1 tsp smoked paprika
Salt and pepper to taste
Directions:
1. Add sweet potatoes, onion, garlic, thyme, smoked paprika, and vegetable broth to the crockpot.
2. Cook on low for 6-8 hours or on high for 4-5 hours until sweet potatoes are tender.
3. Stir in the white beans and kale. Let it cook for another 15-20 minutes until the kale wilts.
4. Season with salt and pepper before serving.
Tips & Swaps:
Add diced tomatoes for an extra layer of flavor.
Swap white beans for chickpeas or lentils.
For a heartier option, serve over quinoa or farro.
3. Crockpot Curried Cauliflower Soup Recipe
Ingredients:
1 head cauliflower, cut into florets
1 onion, diced
4 garlic cloves, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp turmeric
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
1. Add cauliflower, onion, garlic, curry powder, cumin, turmeric, and vegetable broth to the crockpot.
2. Cook on low for 6-7 hours or on high for 3-4 hours, until the cauliflower is tender.
3. Use an immersion blender to blend the soup until smooth. Stir in coconut milk and season with salt and pepper.
4. Garnish with fresh cilantro before serving.
Tips & Swaps:
Add a squeeze of lime juice for brightness.
For a spicier version, include chili flakes or a dash of cayenne pepper.
Serve with naan bread or over rice for a filling meal.
These three crockpot soups combine the best of fall produce and spices to create nourishing, healthy meals that are easy to make and perfect for cozy nights in.
From the sweetness of butternut squash and apples to the rich flavors of curry and cauliflower, each soup offers something unique to satisfy your fall cravings.
Let your crockpot handle the work and enjoy these delicious bowls of comfort.
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