3 Healthy Fall Crockpot Soup Recipes: Easy & Nourishing Meals for Cozy Days
Fall is the perfect time to cozy up with a warm, nourishing bowl of soup. Using your crockpot to create healthy fall soups is a stress-free way to prepare meals packed with seasonal produce and wholesome ingredients. Here are three hearty and nutritious crockpot soup recipes that will satisfy your fall cravings while keeping things light and healthy.
1. Crockpot Butternut Squash & Apple Soup Recipe
Ingredients:
1 medium butternut squash, peeled and cubed
2 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)
1 onion, diced
3 garlic cloves, minced
4 cups vegetable broth
1 tsp ground nutmeg
1 tsp thyme
1 cup coconut milk (unsweetened)
Salt and pepper to taste
Directions:
1. Add the cubed butternut squash, apples, onion, garlic, vegetable broth, nutmeg, and thyme to the crockpot.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash is tender.
3. Once cooked, use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
4. Stir in the coconut milk and season with salt and pepper. Let it simmer for another 15 minutes before serving.
Tips & Swaps:
Swap coconut milk for almond milk or cashew cream if you prefer.
Add a dash of cinnamon for extra warmth.
For more protein, top with roasted chickpeas or a sprinkle of hemp seeds.
2. Crockpot Sweet Potato & Lentil Soup Recipe
Ingredients:
2 large sweet potatoes, peeled and diced
1 cup red lentils, rinsed
1 onion, diced
2 carrots, sliced
4 garlic cloves, minced
1 tsp ground turmeric
1 tsp cumin
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 tbsp fresh ginger, grated
Salt and pepper to taste
Directions:
1. Add sweet potatoes, lentils, onion, carrots, garlic, turmeric, cumin, and vegetable broth to the crockpot.
2. Cover and cook on low for 6-8 hours or on high for 4 hours, until the lentils and sweet potatoes are tender.
3. Stir in the coconut milk and grated ginger. Let the soup cook for an additional 20 minutes on low.
4. Use an immersion blender to blend part of the soup for a creamier texture, leaving some chunks for bite.
Tips & Swaps:
If you prefer a non-creamy version, omit the coconut milk.
Garnish with fresh cilantro or a squeeze of lime for a fresh twist.
Substitute red lentils with green or brown lentils, but note they may need more cooking time.
3. Crockpot Kale, Quinoa & White Bean Soup Recipe
Ingredients:
1 cup quinoa, rinsed
1 can (15 oz) white beans, drained and rinsed
1 bunch kale, stems removed and chopped
1 onion, diced
4 garlic cloves, minced
4 cups vegetable broth
1 tsp rosemary
1 tsp thyme
1 tbsp lemon juice
Salt and pepper to taste
Directions:
1. Add quinoa, white beans, onion, garlic, vegetable broth, rosemary, and thyme to the crockpot.
2. Cook on low for 6 hours or high for 3-4 hours, until the quinoa is fully cooked.
3. Stir in chopped kale and lemon juice during the last 30 minutes of cooking, allowing the kale to wilt slightly.
4. Season with salt and pepper before serving.
Tips & Swaps:
Substitute kale with spinach or Swiss chard for a different leafy green option.
For extra protein, add cooked chicken or turkey sausage during the last hour of cooking.
A sprinkle of nutritional yeast adds a cheesy, umami flavor without dairy.
These three healthy fall crockpot soups are not only easy to prepare but also packed with nutrients to keep you warm and satisfied throughout the chilly months.
From creamy butternut squash and apple to protein-packed quinoa and kale, each recipe highlights the flavors of fall while keeping things light and wholesome. Try these soups for a healthy, delicious dinner that you can simply set and forget.
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