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To make Cozy Autumn Harvest Soup, gather these main ingredients: - 1 medium butternut squash, peeled and diced - 2 large carrots, peeled and chopped - 2 celery stalks, chopped - 1 small onion, finely diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon ground cinnamon - Salt and black pepper to taste - 1 tablespoon extra-virgin olive oil - 2 cups kale, chopped These ingredients bring warmth and flavor to your bowl, perfect for fall. You can change this soup to match your taste. Here are some ideas: - Add sweet potatoes for more sweetness. - Use different beans like white beans or black beans. - Toss in some diced tomatoes for a tangy twist. - Spice it up with red pepper flakes or chili powder. - For a creamier soup, stir in coconut milk. These variations can add a fun twist to your meal. When serving this soup, think about these pairings: - A slice of crusty artisan bread goes well with it. - A simple green salad adds freshness. - Pair it with a cheese platter for a cozy night. - Enjoy it with a warm, spiced apple cider. These pairings make a complete and comforting meal. {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 large carrots, peeled and chopped - 2 celery stalks, chopped - 1 small onion, finely diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 can (15 oz) chickpeas, drained - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon ground cinnamon - Salt and black pepper to taste - 1 tablespoon extra-virgin olive oil - 2 cups kale, chopped Peeling and chopping the squash takes some time. Use a sturdy knife. Chop the carrots and celery into bite-sized pieces. Finely dice the onion and mince the garlic. This step is key for even cooking. Drizzle the olive oil into the bottom of your crockpot. Add the diced squash, carrots, celery, and onion. Mix gently with a spoon. Next, stir in the minced garlic and drained chickpeas. Sprinkle in the ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Make sure the spices coat the veggies well. Carefully pour the vegetable broth over the mix. Ensure everything is submerged. Give it a light stir to blend any floating spices. This mix will create a warm and hearty soup. Cover the crockpot and set it to cook. Choose low for 6-8 hours or high for 3-4 hours. The goal is tender veggies and blended flavors. In the last 30 minutes, stir in the chopped kale. This step adds color and nutrition. Before serving, taste the soup. Adjust salt, pepper, or spices if needed. Serve hot with a dollop of Greek yogurt or coconut cream for richness. Enjoy your cozy autumn harvest soup! To make your cozy autumn harvest soup shine, use fresh ingredients. Fresh butternut squash, carrots, and kale bring great taste. Don’t skip the spices! Ground cumin, smoked paprika, and cinnamon add warmth and depth. Always taste as you cook. Adjust seasonings to match your palate. If you want more flavor, add a splash of lemon juice before serving. If you like a thicker soup, blend part of the mixture after cooking. Use an immersion blender or standard blender for a smooth texture. If your soup is too thick, add more vegetable broth. Stir in small amounts until you reach your desired consistency. For a chunky soup, keep some vegetables whole. To boost nutrients, add more veggies! Sweet potatoes, spinach, or bell peppers work well. You can also toss in some cooked quinoa or lentils for extra protein. This makes the soup heartier and more filling. If you want healthy fats, drizzle in some olive oil or add avocado slices before serving. Always keep it colorful; a variety of veggies makes it more appealing and nutritious! Pro Tips Choosing the Right Squash: Opt for a firm butternut squash that feels heavy for its size. This ensures maximum sweetness and flavor in your soup. Prepping Your Vegetables: Cut all vegetables into uniform sizes to ensure even cooking. This helps to create a harmonious texture in your soup. Enhancing Flavor: For a deeper flavor, consider roasting the butternut squash and carrots before adding them to the crockpot. This adds a lovely caramelization to your soup. Storing Leftovers: Allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to 5 days or frozen for longer storage. {{image_4}} You can change the soup's taste by using different veggies. Sweet potatoes add a nice touch. Replace butternut squash with pumpkin for a seasonal twist. You can also swap carrots for parsnips. This gives a unique, earthy flavor. Want to spice things up? Add diced jalapeños for heat. If you love herbs, fresh thyme or rosemary can boost the aroma. Try adding a splash of apple cider for sweetness too. This soup is already vegan and gluten-free. For a creamier texture, use coconut milk instead of broth. This change adds richness and flavor. You can also add some lentils for extra protein. They cook well in the crockpot and blend perfectly. If you seek a heartier meal, toss in some quinoa or brown rice. Both are gluten-free and fill you up nicely. Have leftover veggies? Toss them in the crockpot! Root vegetables like turnips or beets work well. You can also use leftover grains from your fridge. They add bulk and nutrients. If you have extra greens, mix them in during the last 30 minutes. This way, you avoid waste and create a delicious dish. Leftover soup can be a base for grain bowls too. Just add some protein and enjoy! Store leftover soup in airtight containers. Make sure the soup cools to room temperature first. This helps to keep it fresh. Label the containers with the date. I usually use clear containers so I can see what’s inside. Place the containers in the fridge. The soup stays good for up to 4 days. When you’re ready to enjoy the soup again, pour it into a pot. Heat it on the stove over medium heat. Stir often to prevent it from sticking. You can also use a microwave. Just place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir in between to make sure it heats evenly. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top to allow for expansion. You can freeze the soup for up to 3 months. When you’re ready to eat it, move the soup to the fridge to thaw overnight. Reheat it as mentioned above. This way, you’ll have a cozy meal ready on a chilly day! This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. Always check for any off smells before eating leftovers. If the soup smells fine, it should be good to eat. Yes, you can use other types of squash. Acorn squash or pumpkin works well too. Each will provide a slightly different flavor and texture. Just make sure to peel and dice them into similar-sized pieces. This helps them cook evenly, just like butternut squash. If you want a different legume, you can use white beans or lentils. They will add protein and fiber just like chickpeas. You may need to adjust cooking times if you use lentils. Canned beans can also work if rinsed well. Yes, you can omit garlic if you prefer. The soup will still taste good without it. You might miss some depth of flavor, so consider adding more spices. A touch of onion powder can help boost the taste as well. This cozy autumn harvest soup is easy to make and delicious. We explored the main ingredients, variations, and tips for great flavor. You can customize it with seasonal add-ins and pair it with fresh bread or salad. The steps are simple, from prepping to cooking in a slow cooker. Remember, you can store leftovers well and enjoy them later. As the seasons change, this soup remains a warm favorite that brings comfort and joy. Make it your own, and enjoy the flavors of fall!

Cozy Autumn Harvest Soup

A warm and hearty soup perfect for autumn, featuring butternut squash, chickpeas, and kale.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 2 large carrots, peeled and chopped into bite-sized pieces
  • 2 stalks celery, chopped into small pieces
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 can (15 oz) chickpeas, drained and rinsed thoroughly
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • to taste salt and black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 cups kale, stems removed and chopped
  • optional Greek yogurt or creamy coconut cream

Instructions
 

  • In a large crockpot, drizzle the extra-virgin olive oil across the bottom. Add the diced butternut squash, chopped carrots, chopped celery, and finely diced onion, mixing gently to combine.
  • Stir in the minced garlic, drained chickpeas, ground cumin, smoked paprika, ground cinnamon, and a generous sprinkle of salt and black pepper. Ensure all the spices coat the vegetables evenly.
  • Carefully pour the vegetable broth over the mixture, making sure all the ingredients are submerged. Give it a gentle stir to blend any floating spices that may have settled.
  • Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and flavors meld together beautifully.
  • In the last 30 minutes of cooking, add the chopped kale to the pot, stirring gently. Allow the kale to wilt and infuse the soup with its vibrant flavor.
  • Before serving, taste the soup and adjust seasoning with additional salt, pepper, or spices as desired. Serve hot, with an optional dollop of Greek yogurt or coconut cream on top for a rich creaminess.

Notes

Serve with a dollop of Greek yogurt or coconut cream for added richness.
Keyword autumn, healthy, soup, vegetarian