Autumn Harvest Soup
A spoonful of autumn goodness in every bite!
Yield: 5 cups
Materials
- 1 small onion sliced and cooked in a bit of oil until tender
- 2 cups vegetable broth low sodium
- 1 ½ cups butternut or other winter squash diced
- 1 ½ cups cooked chickpeas (or 14.5oz can chickpeas, drained and rinsed)
- 1 cup fresh brussels sprouts shredded
- ½ cup carrots diced
- 1 clove garlic minced
- 1 tsp dried sage
- 2 tsp dried thyme
- 1–2 tsp apple cider vinegar
- fresh ground black pepper to taste
- toasted and crumbled pecans for garish (optional)
Instructions
- Saute onion in a small pan. When tender, add onion and all of the other ingredients except the vinegar, pepper, and pecans to the Crock-Pot.
- Cook on LOW for 7-9 hours.
- Prior to serving, season with apple cider vinegar and pepper to taste. Garnish with toasted pecans.
- Enjoy!
Notes
I used a 3.5 Quart Crock-Pot for this.
Recipe adapted slightly from Autumn Harvest Vegetable Soup recipe found in Vegan Slow Cooking For Two or Just For You by Kathy Hester.
Tips to make butternut squash easier to handle:
Poke holes in the squash with a fork.
Cut off the top and bottom. Place on a towel and microwave for 3-4 minutes.
Let the squash cool for a minute and then peel with a vegetable peeler... the skin will come off much easier now. Cut the squash open and scoop out the pulp and seeds. Consider toasting the seeds for a snack later! Slice or chop the squash to suit your recipe.
Poke holes in the squash with a fork.
Cut off the top and bottom. Place on a towel and microwave for 3-4 minutes.
Let the squash cool for a minute and then peel with a vegetable peeler... the skin will come off much easier now. Cut the squash open and scoop out the pulp and seeds. Consider toasting the seeds for a snack later! Slice or chop the squash to suit your recipe.