Fall Vegetable Soup
Print Recipe
5 from 1 vote

Fall Vegetable Soup

This delicious Fall Vegetable Soup with Butternut Squash and Spinach has some of my favorite ingredients.
Prep Time45 mins
Cook Time1 hr 30 mins
Course: Soup
Cuisine: American
Keyword: Dairy Free, Soup, Vegetarian
Servings: 8 people

Equipment

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

Instructions

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