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- 1 medium butternut squash, peeled and diced - 2 large carrots, chopped - 2 celery stalks, chopped - 1 small onion, 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 pepper to taste - 1 tablespoon olive oil - 2 cups kale, chopped - Optional: A dollop of Greek yogurt or coconut cream for topping If you can’t find chickpeas, you can use white beans or lentils. They both add good protein and texture. For the butternut squash, you can swap in sweet potatoes. They give a nice sweetness to the soup. If you want a lighter soup, use vegetable broth or chicken broth instead of water. You can also skip the kale if you don’t have it. Spinach or Swiss chard works well too. When picking vegetables, look for bright colors and firm textures. The butternut squash should feel heavy for its size. Choose carrots that are crisp and smooth. Celery should snap when bent. For the onions, pick ones that are dry and firm. Fresh garlic should have a strong smell and no soft spots. Always check for freshness to ensure the best flavor in your soup. {{ingredient_image_1}} Start by gathering all your ingredients. You’ll need a medium butternut squash, two large carrots, and two celery stalks. Dice the squash and chop the carrots and celery into small pieces. Next, take one small onion and dice it finely. Mince four cloves of garlic. Rinse and drain one can of chickpeas. In your crockpot, drizzle one tablespoon of olive oil. Add the diced butternut squash, chopped carrots, celery, and onion. Stir in the minced garlic, chickpeas, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Pour in four cups of vegetable broth. Mix everything well to combine all the flavors. Cover the crockpot with the lid. If you choose to cook on low, set the timer for six to eight hours. For a quicker option, set it on high for three to four hours. You want the vegetables to be tender and cooked through. This slow cooking brings out the rich flavors in the soup. About thirty minutes before serving, add two cups of chopped kale to the soup. Stir it in and let it wilt. This adds great color and nutrients. Before serving, taste the soup and adjust the seasoning as needed. For a creamy touch, add a dollop of Greek yogurt or coconut cream on top. Serve it hot in rustic bowls. You can add a sprinkle of fresh herbs for an extra pop of flavor. Enjoy with a slice of crusty bread for a complete meal! Using a crockpot can be fun and easy. Start by prepping your ingredients well. Dice and chop all vegetables before adding them. Arrange denser veggies, like butternut squash, at the bottom. This helps them cook evenly. Always add liquid, like broth, to keep everything moist. Avoid lifting the lid while cooking; it lets heat escape. To boost flavor in your soup, consider adding fresh herbs. Thyme and rosemary work great with squash. You can also add a splash of lemon juice before serving. It brightens the taste. For a kick, toss in some crushed red pepper flakes. Experiment with spices too. Try adding nutmeg or coriander for a unique twist. One common mistake is overfilling the crockpot. Leave some space at the top. This allows steam to circulate and cook your food properly. Another mistake is not seasoning enough. Always taste during cooking and adjust the salt and pepper. Don’t forget to add the kale too late. It should cook for about 30 minutes before serving. This ensures it wilts perfectly in the soup. Pro Tips Prep Your Veggies Ahead: Chop your butternut squash, carrots, and celery a day in advance and store them in the fridge. This will save you time on the day you plan to make the soup. Experiment with Spices: Feel free to add additional spices like nutmeg or chili powder for a bit of heat. Adjusting the spices can give the soup a unique twist each time you make it. Blend for Creaminess: For a creamier texture, blend a portion of the soup with an immersion blender before adding the kale. This will create a luxurious mouthfeel without the need for heavy cream. Store for Later: This soup freezes beautifully! Make a double batch and freeze leftovers in individual portions for a quick meal later on. Just reheat and enjoy! {{image_2}} You can make this soup vegetarian or vegan easily. The recipe is already meat-free. To make it vegan, skip the Greek yogurt or use coconut cream instead. Both add a creamy touch without dairy. If you want more protein, consider adding lentils or tofu. They will blend well with the other flavors. Good news! This Cozy Autumn Harvest Soup is gluten-free. All the ingredients, like butternut squash and chickpeas, are naturally gluten-free. Always check labels on store-bought broth to ensure it's gluten-free. If you want a thicker soup, blend a portion of it and stir it back in. This adds texture without any gluten. Want a heartier meal? Add more ingredients! Sweet potatoes or parsnips can make it richer. You can also toss in some corn or bell peppers for color and taste. For a spicier kick, try adding diced jalapeños or a splash of hot sauce. These extras create a warming, filling dish perfect for chilly fall nights. After a cozy meal, let the soup cool. Pour it into airtight containers. This keeps the soup fresh. Label the containers with the date. Store them in the fridge for easy access. Use glass or BPA-free plastic containers. These options help keep the flavors intact. You can freeze the soup if you have leftovers. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. To reheat, thaw in the fridge overnight. Heat it on the stove or in the microwave. Stir well to ensure even heating. If it seems thick, add a little broth or water. Most of the ingredients have a good shelf life. Fresh vegetables like squash, carrots, and celery last about a week in the fridge. Chickpeas in a can last for several years if unopened. Spices, like cumin and paprika, hold their flavor for about one to three years. Always check for signs of spoilage before using any ingredients. This way, you ensure the best taste for your cozy autumn harvest soup. Cooking in a crockpot is easy. For the Cozy Autumn Harvest Soup, it takes about 6 to 8 hours on low. If you are short on time, you can cook it on high for about 3 to 4 hours. The longer cooking time helps the flavors blend. You want the veggies to be tender and tasty. Yes, you can! This recipe is flexible. Feel free to add more veggies. Sweet potatoes, parsnips, or even bell peppers work great. Just chop them up and toss them in. More vegetables mean more flavor and nutrients. Adjust the broth if needed to keep the soup from being too thick. This soup pairs well with many sides. A slice of crusty bread is perfect. You can also serve it with a fresh salad for a light meal. If you want something heartier, try grilled cheese sandwiches. For a touch of creaminess, add a dollop of Greek yogurt or coconut cream on top. Enjoy your cozy meal! In this article, we explored the Cozy Autumn Harvest Soup. We covered ingredients such as fresh produce, substitution options, and tips for choice. I guided you through preparation, cooking times, and important finishing touches. Next, we discussed Crockpot tips, flavor enhancements, and common mistakes to avoid. Then, I shared variations for dietary needs and offered storage advice for leftovers. Remember, this soup is flexible and fun to make. Enjoy every spoonful and share it with friends. Your kitchen will smell amazing!

Cozy Autumn Harvest Soup

A warm and hearty soup perfect for autumn, filled with butternut squash, chickpeas, and kale.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cinnamon
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 2 cups kale, chopped
  • 1 dollop Greek yogurt or coconut cream (optional)

Instructions
 

  • In the crockpot, drizzle the olive oil and add the diced butternut squash, chopped carrots, celery, and onion.
  • Stir in the minced garlic, chickpeas, ground cumin, smoked paprika, ground cinnamon, salt, and pepper.
  • Pour the vegetable broth over the vegetables and spices, ensuring everything is well combined.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
  • About 30 minutes before serving, stir in the chopped kale and let it wilt in the soup.
  • Taste and adjust seasoning if needed. Serve hot, topped with a dollop of Greek yogurt or coconut cream if desired.

Notes

Serve in rustic bowls with a sprinkle of fresh herbs for color and a slice of crusty bread on the side for a hearty meal.
Keyword autumn, healthy, soup, vegetarian