Cozy Up with These 7 Delicious Crop Pot Soups for Fall.

As the leaves change colors and the weather starts to cool down, there’s nothing quite like a warm, comforting bowl of soup to make you feel all cozy inside. And what better way to enjoy the flavors of the season than with a crop pot soup made with the freshest ingredients of fall? In this article, we’ll explore 14 mouth-watering crop pot soup recipes that are perfect for the autumn season.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes are sure to become new favorites. They’re perfect for a weeknight dinner or a weekend gathering with friends and family. And the best part? They’re all made with easy-to-find ingredients and are free from pork and wine, making them accessible to everyone.

So why not give these recipes a try? Your taste buds (and your belly) will thank you.

Roasted Butternut Squash Soup

This creamy and comforting crop pot soup is a staple of fall. Roasted butternut squash adds a rich and nutty flavor that’s perfectly balanced by the hint of cinnamon and nutmeg.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45 minutes, or until the squash is tender. Scoop the flesh into a pot and add the chopped onion, minced garlic, cinnamon, nutmeg, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste.

Spicy Pumpkin Soup

This spicy and comforting Crop Pot soup is a perfect blend of fall flavors. The roasted pumpkin adds a rich and velvety texture, while the diced jalapeño adds a nice kick of heat.

Ingredients

• 1 small pumpkin
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 diced jalapeño pepper
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Cut the pumpkin in half lengthwise and scoop out the seeds. Place the pumpkin on a baking sheet, cut side up, and drizzle with olive oil. Roast for 30 minutes, or until the pumpkin is tender. Scoop the flesh into a pot and add the chopped onion, minced garlic, diced jalapeño, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste.

Creamy Broccoli Soup

This creamy and comforting Crop Pot soup is a perfect way to enjoy the flavors of fall. The roasted broccoli adds a rich and earthy flavor that’s perfectly balanced by the hint of garlic and lemon.

Ingredients

• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil and season with salt and pepper. Spread the broccoli on a baking sheet and roast for 20 minutes, or until tender. Scoop the broccoli into a pot and add the chopped onion, minced garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and lemon juice, and season with salt and pepper to taste.

Roasted Carrot Soup

This sweet and comforting crop pot soup is a perfect way to enjoy the flavors of fall. The roasted carrots add a rich and earthy flavor that’s perfectly balanced by the hint of ginger and nutmeg.

Ingredients

• 4 large carrots
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Toss the carrots with olive oil and season with salt and pepper. Spread the carrots on a baking sheet and roast for 30 minutes, or until tender. Scoop the carrots into a pot and add the chopped onion, minced garlic, ginger, nutmeg, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste.

Spicy Black Bean Soup

This spicy and comforting crop pot soup is a perfect blend of fall flavors. The roasted black beans add a rich and earthy flavor that’s perfectly balanced by the hint of cumin and chili powder.

Ingredients

• 1 can black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Toss the black beans with olive oil and season with salt and pepper. Spread the black beans on a baking sheet and roast for 20 minutes, or until tender. Scoop the black beans into a pot and add the chopped onion, minced garlic, cumin, chili powder, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste.

Creamy Cauliflower Soup

This creamy and comforting crop pot soup is a perfect way to enjoy the flavors of fall. The roasted cauliflower adds a rich and earthy flavor that’s perfectly balanced by the hint of garlic and lemon.

Ingredients

• 3 cups cauliflower florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil and season with salt and pepper. Spread the cauliflower on a baking sheet and roast for 20 minutes, or until tender. Scoop the cauliflower into a pot and add the chopped onion, minced garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and lemon juice, and season with salt and pepper to taste.

Roasted Sweet Potato Soup

This sweet and comforting crop pot soup is a perfect way to enjoy the flavors of fall. The roasted sweet potatoes add a rich and earthy flavor that’s perfectly balanced by the hint of nutmeg and cinnamon.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Preparation

Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil and season with salt and pepper. Spread the sweet potatoes on a baking sheet and roast for 30 minutes, or until tender. Scoop the sweet potatoes into a pot and add the chopped onion, minced garlic, nutmeg, cinnamon, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste.

These 7 delicious crop pot soups are sure to become new favorites this fall season. Whether you’re in the mood for something spicy, creamy, or comforting, there’s something on this list for everyone. So why not give one (or two, or three) of these recipes a try? Your taste buds (and your belly) will thank you.