Souper Sunday: A Fall Soup Recipe to Make on Repeat -

Hi, friends! I hope you had a wonderful, relaxing, and productive weekend. We spent Saturday purchasing items off our “to buy” list, and now we have a ton of home projects to complete. Earlier in the week I posted a story on social media about some gorgeous white pumpkin bowls I purchased. Since then, it has been my heart’s desire to eat a perfect fall soup in them. I could not stop thinking about it…so today we had a SOUPER Sunday!

We made butternut squash and pumpkin soup and it was SO DELICIOUS. It was thick, creamy, and comforting. My husband does not prefer squash or pumpkin and he gobbled it up. It was the perfect balance of sweet and savory and I know that we will make it many times over the next few months. Eating it out of our new pumpkin bowls was the icing on the cake!

Check out the recipe below:

Ingredients

3 cups vegetable broth
1 small yellow onion, diced
1 medium to large butternut squash, peeled and cubed
1¼ cups carrots, peeled and chopped
7.5 oz pumpkin (½ can)
2 tablespoons light brown sugar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup heavy whipping cream
*additional vegetable broth and spices to taste

Directions

Add all ingredients EXCEPT the heavy whipping cream to a crockpot.
Cover and cook on low for 4-6 hours or high for 3-5 hours.
Once the vegetables are cooked, blend the soup using an immersion blender in the bowl of your crockpot, or transfer the soup to a blender and puree until smooth.
Once the soup is smooth, mix in the heavy whipping cream.
Add broth and spices to taste if necessary.
ENJOY!