My slow cooker has definitely become one of my most used kitchen appliances. When I first got it, I didn’t think I would use it very often. But after having a baby, I realize that having a crock pot makes life SO much easier. Whoever invented the crock pot was a genius. This Fallish weather is perfect for soups and really anything delicious, warm and hearty. It’s especially great for this Slow Cooker Tomato Acorn Squash Vegetable Soup.
I can truly tell you that this is one of our favorite soups now. Even if you don’t really like vegetables, it’s hard not to like this soup. My husband can attest that he enjoys this soup! And if there’s a grilled cheese sandwich to go with it, he’s a very very happy camper. He’s such a trooper eating this soup for days after the half dozen times I’ve made it.
As with most of my other recipes, I try to make recipes that are simple to make using everyday ingredients. To make this soup, you’ll need an acorn squash, canned crushed tomatoes, bag of frozen mixed vegetables, canned great northern beans, broth (really any kind will do), italian seasoning, garlic powder, salt and pepper. A great thing about this soup is that if you have fresh vegetables that you want to put in, do so! It will only add to the flavor. Make this recipe adapt to what you have on hand.
If you’ve never cooked with Acorn squash before, have no fear! It’s really simple to cook. Note- it is tough to cut. If you’ve cooked with butternut squash or pumpkins, then cooking with acorn squash is no different. Be sure to cut the squash on a safe, sturdy, flat surface and use a sharp knife. A dull knife is not safe and will only make your job harder. Place the squash on the side and cut into it with the tip of the knife first. Continue cutting in half, length wise. Sometimes it’s hard to cut near the stem, so if you get there and are having trouble, you can rip it open the rest of the way. After opening, empty out the seeds.
In your crock pot, add crushed tomato, broth, beans, mixed vegetables, italian seasoning, garlic powder, salt, and pepper. Mix together. Add acorn squash halves, faced down. Cook on high for 3.5 hours. After 3.5 hours, remove acorn squash. Allow to cool for 10 minutes. Once cool enough to touch, scrape out “meat” (insides) of squash into a blender. Puree until a smooth consistency. Add back to crock pot and stir together until evenly combined. There you have it! A thick, delicious, healthy soup packed full of vegetables. Serve soup as is or with your favorite sandwich or salad and dig in!
Hope this soup keeps you warm and cozy on a chilly fall evening. As always, happy cooking from my kitchen to yours!
Slow Cooker Tomato Acorn Squash Vegetable Soup
- 1 28 oz can crushed tomatoes
- 1 15.5 oz can great northern beans
- 1 12 oz bag frozen mixed vegetables
- 1 acorn squash cut in half
- 1 cup broth any kind of broth will do
- 2 tsps italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
In a crock pot, add crushed tomatoes, beans, vegetables, broth, italian seasoning, garlic powder, salt and pepper. Mix together.
Cut acorn squash in half, length wise.
Place into crock pot with each half faced down into the tomato mixture.
Cook on high for 3.5 hours on high or 4.5-5 hours on low. (Be sure acorn squash is soft when fork or knife is inserted into skin.)
Remove acorn squash from crock pot after cooking.
Allow to cool for 10 minutes, until cool enough to touch.
Scrape out "meat" (insides) into blender.
Puree until smooth consistency. Return to crock pot and mix everything together.
Serve soup as is or with a sandwich or salad and enjoy!