Description

A comforting and nourishing vegetable soup made effortlessly in the slow cooker. Loaded with butternut squash, mushrooms, and fire-roasted tomatoes for a deep, smoky flavor.

Ingredients

Units Scale

6 cups (1.4L) water or vegetable broth
3 rainbow carrots (peeled and sliced)
8 oz (227g) baby bella (crimini mushrooms,roughly chopped)
1 1/2 cups (355ml) diced butternut squash
1 small onion (chopped)
2 garlic cloves (thinly sliced)
2- 14.5 oz (411g) cans fire roasted diced tomatoes
2 teaspoons (10ml) sea salt (or to taste)
1 1/2 teaspoons (7.4ml) cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) turmeric
1/8 to 1/4 teaspoon (0.6-1.2ml) Chipotle pepper (optional)
Optional toppings: Lime
Cilantro
Avocado

Instructions

Peel and slice the carrots into 1/4-inch rounds. Roughly chop the mushrooms. Dice the butternut squash into 3/4-inch cubes. Chop the onion and thinly slice the garlic.
Add the carrots, mushrooms, butternut squash, onion, and garlic to a 6-quart slow cooker. Pour in the water or vegetable broth and add both cans of fire-roasted diced tomatoes with their juices.
Stir in the sea salt, cumin, ground coriander, turmeric, and chipotle pepper (if using). Give everything a good stir to distribute the spices evenly.
Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until all the vegetables are tender and the flavors have melded together.
Taste and adjust the salt and spices. Ladle into bowls and garnish with a squeeze of fresh lime juice, chopped cilantro, and sliced avocado.

Notes

Adjust the amount of chipotle pepper to control the spiciness. Serve with a squeeze of lime, chopped cilantro, and avocado slices for added flavor. You can prepare the ingredients the night before to save time in the morning. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 150
Sugar: 8 grams
Sodium: 600 mg
Fat: 3 grams
Carbohydrates: 30 grams
Fiber: 7 grams
Protein: 4 grams
Cholesterol: 0 mg