Chestnuts aren’t the only thing roasting around here! Roast up a tray of delicious winter veggies and sit back as your slow cooker turns them into the most silky carrot butternut soup!
I finally bit the bullet.
After giving myself an extended grace period post surgery, I’m finally working out again! Yesssss!
I’m one of those obnoxious individuals that loves a good fast-paced workout but, to be fair, I absolutely loathe carving out time for it! There’s easily a million and twenty things I need/want to do instead, but once it becomes routine I’m the happiest little Buddy the Elf there ever was.
I just love endorphins. Endorphins are my favorite!
Paul and I made a pact to knock out a round of Insantiy (both literally and figuratively!) before faceplanting into bed each night and have been spending our evenings in a cardio coma. The workouts are totally living up to their moniker; they’re B-A-N-A-N-A-S!
The goal as of lately has been to postpone dinner until after the nugget goes to bed at 7, which gives us 40 minutes to partake in a little Shaun T butt kickage and no more than 20 minutes to get dinner into our faces as fast as humanly possible. I need meals that are ready the second I am. That’s not too much to ask, right?
Slow cooker to the rescue!
I love that my dinner can cook itself while I get my endorphin fix. I’ve never been a workout-before-bed kind of girl but it fits perfectly into my lifestyle these days. An added bonus? I sleep like a cat!
Yes, a cat. Pshhh babies don’t sleep.
Slow Cooker Carrot Butternut Soup
Slow Cooker Carrot Butternut Soup
Yield 2 -4
- 16 oz butternut squash, cubed
- 6-8 large carrots, peeled and chopped
- 1/4 cup white or yellow onion, chopped
- 2 cups vegetable broth
- pinch salt + paprika
- 1 cup almond milk (plain, unsweetened)
- tasty toppings:
- 2-3 slices of bacon, cooked + crumbled
- 2-4 TBSP pepitas
- 1 TBSP sesame seeds
- a dash of ground cinnamon
- recipe yields about 4 cups of soup,perfect for 4 small servings or 2 bowls
- For maximum flavor, lightly drizzle veggies with your favorite healthy oil and roast for 30-40 minutes. This can be done in advance as part of the previous night's dinner (roasted veggies make an awesomely easy side dish!) and you can squirrel away enough leftovers for this soup. If you're jonesin' for a bowl and don't want to roast the veggies you absolutely can skip it and amp up the flavor with your choice of seasoning and mix-ins.
- Set your slow cooker (any size will work!) to either LOW or HIGH setting and add squash, carrots, onion, veggie broth, salt, and paprika.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once the veggies are fabulously tender, turn off the crock-pot and add your almond milk, or your favorite dairy or dairy-free equivalent.
- Blend using an immersion blender (my most favorite space-saving appliance ever!) and you're good to go!
- Alternatively soup can be poured into a blender or food processor and blended in batches. Be sure to leave some space at the top because liquid expands when it's hot.
- Ladle soup into bowls and add all your favorite toppings!
I kept this soup simple so you can customize it any way you'd like! Have a bowl straight up one time, spike it with a hearty dose of sriracha the next, and then whip out the coconut milk and your favorite curry spice blend for an entirely new flavor profile altogether. Butternut squash and carrots have this silky, buttery, sweet-yet-savory profile that's so easy to compliment!
more about the recipe:
Are you an expert meal-prepper? Or do you want to be? Perfect! Roast a big tray of carrots, onion, and even butternut squash to use in this soup for an extra flavor boost. I used roasted carrot and onion that I froze for later, knowing it’d make a perfect base for a rainy day soup. It was AMAZING! I’m going to roast another tray or two of veggies to freeze for future soups. It’s such an easy step that can be done in the background while you make breakfast or dinner or prepped as part of a food prep-a-palooza after a big produce run!
Yes! Yes! 1000x Yes!
This little soup recipe of mine will never get old this winter, because it’s SO versatile! Have a bowl straight up one time, spike it with a hearty dose of sriracha the next, and then whip out your favorite curry spice blend for an entirely new flavor profile altogether. Butternut squash and carrots have this silky, buttery, sweet-yet-savory profile that’s so easy to customize.
Round out the meal by combining your soup with a fresh arugula or spinach salad topped with apples or pomegranate arils and a fruity balsamic and a fresh, flaky croissant drizzled with melted honey butter. Divine! It’s also fantastic with good old fashioned garlic bread, a soup staple in this house!
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