Slow Cooker Healthy Fall Soup

Home ยป Slow Cooker Healthy Fall Soup

This is one of my favorite fall and winter soups. It’s full of my favorite fall vegetables. This recipe makes a lot of soup, in fact, fills the entire slow cooker. You’ll want to make sure you’re using at least a 5-quart slow cooker for this recipe. This soup freezes really well and we can get several meals out of one batch. You can keep this soup perfectly clean, healthy and low calorie by skipping the cream, but I find that the cream adds a nice body and texture to the soup. Even with the cream, you’re looking at less than 100 calories per cup of soup. Healthy soups can taste great too!

Preparation time 15 minute

cooking time 25 minute

total time 40 minute

raw material

  • 2 big leek white part only, sliced
  • 1 yellow onion peeled and diced
  • 1 Butternut Squash Peeled, seeded and diced
  • 1 medium sweet potato peeled and diced
  • 4 medium sized carrots peeled and diced
  • 3 celery stalk slice
  • 1 apple peeled, cored, cut into pieces
  • 4 cup vegetable or chicken stock
  • 1 teaspoon Salt
  • 1/2 teaspoon nutmeg powder
  • 1/4 teaspoon Black pepper
  • 1 cup heavy cream Elective


  • Place leeks, onions, butternut squash, sweet potatoes, carrots, celery, and apples in a 5-quart or larger slow cooker. Pour vegetable or chicken broth over vegetables and season with salt, nutmeg, and pepper.

  • Cook on low for 6 to 8 hours, until the vegetables are tender.

  • Puree with an immersion blender, or transfer to a blender in batches. Blend until smooth. Stir in the heavy cream and serve warm. Freeze any leftovers for winter.