Soup is a wonderful thing to have in the fall, especially if it cooks in a crock pot all day and radiates the warmth and delicious smell through out the house! This wonderfully hearty, delicious, stick to your ribs, soup is just that soup. It can easily be made to a vegan version as well.
When I made this for my husband and sons a few months ago they complained about the “baby food” like texture that happens when you blend the softened bits, as restaurants do. So, now I only blend about half of it, once it’s done cooking so that there are still chunks of veggies. I also added cooked crumbled breakfast sausage to the recipe to add some more “bulk” and great flavor. If you are vegan you can change the chicken broth to vegetable broth and you can leave out the sausage, it still tastes great either way!
I am lucky enough to have 3 different sizes of crock pots. This comes in very handy when I am cooking ahead for freezer meals. However, I realize most people do not have 3 sizes of crock pots, nor do they need this large a quantity. Truthfully, If I didn’t have to bring it to a wedding, I wouldn’t have made this much either. So, If you choose to make the full recipe and freeze it for other meals (highly recommended) please follow the recipe not in parentheses. If you would like not have soup coming out your ears until the New Year, then follow the recipe in the (parentheses). Using crock pot liners are a wonderful time saver, and doesn’t cause a flare up because of having to scrub. 😉
This full recipe uses an 11 quart crock pot (This adjusted recipe uses a 6 quart crock pot)
- 3 1/2 pounds peeled butternut squash (1 pound peeled butternut squash)
- 3 large peeled sweet potatoes (1 large peeled sweet potato)
- 2 cans pure pumpkin (1 can pure pumpkin)
- 1 large sweet vidalia onion (1 medium sweet vidalia or yellow onion)
- 4 gala apples, cored (2 apples, cored)
Add all of the above ingredients, rough chopped into your crock pot. Then in a large measuring cup combine all of these (below) ingredients and stir well before adding to the veggies.
- 1 1/2 – 2 cups water (1/2 – 3/4 cups water)
- 2 cans chicken (or veggie) broth (1 can chicken or veggie broth)
- 1 1/2 teaspoons kosher sea salt(can omit) (1/2 teaspoon kosher sea salt, can omit)
- 1/2 teaspoon coriander (1/4 teaspoon coriander)
- 1 teaspoon ground cloves (1/2 teaspoon ground cloves)
- 1 teaspoon nutmeg (1/2 teaspoon nutmeg)
- 1/2 teaspoon all-spice (1/4 teaspoon all-spice)
- 1 1/2 – 2 tablespoons cinnamon (1/2 tablespoon cinnamon)
- 2 tablespoons light e.v. olive oil (1 tablespoon light extra virgin olive oil)
Thoroughly mix the spices into the liquids. Pour into your crock pot and stir a couple of times. The flavors blend the best when left on low for 10 hours. If you are unable to wait that long, high for 6 hours is also okay. Stir the mixture twice through out its cooking time to ensure that the spices are mixed through. Blend however much of the soup you would like, to achieve the perfect texture. If you choose to add breakfast sausage, cook and crumble 1 pound of regular breakfast sausage. Add to the soup, stir and serve. YUM! 🙂