Print

Cozy Crockpot Fall Harvest Soup with Root Vegetables

crockpot fall harvest soup - featured image
Print Recipe

A warm, comforting slow-cooker soup made with roasted root vegetables, coconut milk, and aromatic herbs. This easy, hands-off recipe captures the cozy essence of autumn in every creamy, flavorful bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups, peeled and cubed)
  • 2 medium sweet potatoes (about 2 cups, peeled and cubed)
  • 3 large carrots (about 1 ½ cups, chopped)
  • 2 medium parsnips (about 1 cup, chopped)
  • 1 large yellow onion (diced)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (minced)
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 to 5 fresh thyme sprigs (or 1 teaspoon dried)
  • 1 fresh rosemary sprig (or ½ teaspoon dried)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons olive oil (for roasting)
  • Fresh parsley (chopped, for garnish)
  • Toasted pumpkin seeds (for garnish)
  • Additional coconut milk or heavy cream (for garnish, optional)
  • Crusty bread (for serving)

Instructions

  1. Wash all vegetables. Peel the butternut squash, sweet potatoes, carrots, and parsnips. Cut the squash in half lengthwise, scoop out the seeds, and cube all vegetables into 1-inch pieces.
  2. Preheat oven to 400°F (200°C). Toss the cubed squash, sweet potatoes, carrots, and parsnips with 2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until just starting to brown at the edges.
  3. While vegetables roast, heat a splash of olive oil in a skillet over medium heat. Add diced onion and celery, cook for about 5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Transfer roasted vegetables and sautéed aromatics to a 5- to 6-quart crockpot. Add vegetable broth, coconut milk, thyme sprigs, rosemary, bay leaves, cumin, and turmeric. Stir to combine.
  5. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. About 1 hour before serving, remove thyme sprigs, rosemary stem, and bay leaves.
  6. Use an immersion blender to blend the soup directly in the crockpot until smooth. Alternatively, let cool slightly, then blend in batches in a regular blender. Taste and adjust salt and pepper as needed.
  7. Ladle into bowls and garnish with fresh parsley, toasted pumpkin seeds, and a swirl of coconut milk. Serve with crusty bread.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and adds depth of flavor. Cut vegetables evenly for consistent cooking. Season in layers for best flavor. Use full-fat coconut milk for creamiest texture. Let soup cool slightly before blending if using a regular blender. Soup tastes even better the next day.

Nutrition

Keywords: crockpot soup, fall harvest soup, root vegetable soup, slow cooker soup, vegan soup, gluten-free soup, butternut squash soup, sweet potato soup

Find it online: https://novanosh.com/cozy-crockpot-fall-harvest-soup-with-root-vegetables/