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Fall Vegetable Soup

Fall Vegetable Soup

5 from 1 vote
This delicious Fall Vegetable Soup with Butternut Squash and Spinach has some of my favorite ingredients.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Servings: 8 people
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 onion finely chopped
  • 1 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 6 cups butternut squash peeled and diced
  • 1 can diced tomatoes
  • 6 cups vegetable stock plus 1 cup if soup becomes dry
  • 1 tsp dried parsley
  • 1 tsp salt and pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 cups baby spinach leaves
  • 2 cups ditalini

Equipment

  • crock pot

Method
 

  1. Add all ingredients (except spinach and ditalini) to a large crockpot.
  2. Sprinkle spices on top of ingredients and stir to combine.
  3. Cook for 4 hours on medium-high heat.
  4. Add spinach and ditalini, plus 1/2 cup broth. Cook for 20 minutes or until pasta is tender.
  5. Serve with grated cheese.