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Autumn Root Vegetable Soup in Slow Cooker

This soup combines roasted squash, sweet potatoes, and caramelized onions simmered slowly to develop rich, sweet flavors and a smooth, velvety texture. The cooking method involves roasting, sautéing, and slow simmering to meld the ingredients into a hearty, flavorful puree with a warm, inviting appearance. Finished with fragrant spices like cinnamon and nutmeg, it presents as a comforting, thick bowl of seasonal goodness.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 2 large sweet potatoes peeled and cubed
  • 1 large yellow onion sliced thin
  • 2 tablespoons olive oil for roasting and sautéing
  • 3 cups vegetable broth or water
  • 1 teaspoon ground cinnamon preferably fresh or high quality
  • 0.5 teaspoon ground nutmeg
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash and sweet potatoes with a tablespoon of olive oil, then spread them out evenly on a baking sheet. Roast until tender and caramelized around the edges, about 25-30 minutes, filling the kitchen with a sweet, nutty aroma.
  2. While the vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until golden and fragrant, about 10 minutes. This will create a sweet, slightly crispy base for the soup.
  3. Once the roasted vegetables are ready, transfer them to a slow cooker. Add the sautéed onions, vegetable broth, cinnamon, nutmeg, and a pinch of salt and pepper. Stir everything together gently to combine.
  4. Cover the slow cooker and set it to low. Let the soup simmer for 3-4 hours, allowing the flavors to meld beautifully and the vegetables to soften further, filling your kitchen with a warm, spiced scent.
  5. Use an immersion blender directly in the slow cooker to purée the soup until smooth and creamy. If you prefer, transfer the soup in batches to a blender, blend until velvety, then return to the cooker.
  6. Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed. Serve hot in bowls, garnished with a swirl of cream or a sprinkle of fresh herbs for an extra cozy touch.

Notes

For a richer flavor, add a splash of coconut milk or a drizzle of honey before serving.