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One of the standout ingredients in the Harvest Delight Creamy Pasta Soup is butternut squash. This seasonal favorite not only adds a delightful sweetness to the dish but also contributes a lovely texture that elevates the entire soup experience. Butternut squash, with its smooth, creamy consistency when cooked, melds beautifully with the other vegetables, creating a dish that's both hearty and comforting.

Fall Crockpot Creamy Pasta Soup

Embrace the cozy flavors of fall with Harvest Delight Creamy Pasta Soup, a delightful recipe made effortlessly in your crockpot. This nourishing soup features seasonal favorites like butternut squash and fresh spinach, combining to create a rich and creamy dish perfect for chilly evenings. With easy preparation and the enticing aroma wafting through your home, this comforting meal is sure to become a seasonal favorite. Gather your loved ones and savor the warmth of this heartwarming soup!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional, for spice)

4 cups vegetable broth or chicken broth

1 can (14.5 oz) diced tomatoes (including juices)

1 cup butternut squash, peeled and cubed (fresh or frozen)

1 cup small pasta (such as ditalini or shells)

1 cup heavy cream or coconut milk (for a dairy-free option)

Salt and pepper, to taste

1 cup fresh spinach, roughly chopped

Grated Parmesan cheese, for serving (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute, or until fragrant.

    Combine Ingredients in the Crockpot: Transfer the sautéed onion and garlic mixture to the crockpot. Add in the diced carrots, diced celery, dried thyme, dried basil, oregano, and red pepper flakes (if using).

      Add Liquids and Tomatoes: Pour the vegetable or chicken broth into the crockpot. Follow with the canned diced tomatoes, making sure to include the juices. Stir well to blend all ingredients.

        Incorporate Butternut Squash: Add the cubed butternut squash to the mixture. Season with a generous pinch of salt and pepper, then stir again to ensure all ingredients are evenly combined.

          Cook the Soup: Cover the crockpot and cook the soup on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld beautifully.

            Add Pasta: About 30 minutes before serving, add the small pasta to the crockpot. If the soup is cooking on high, switch the setting to low to prevent the pasta from overcooking. If cooking on low, simply keep the soup warm.

              Finish with Cream: Once the pasta is cooked to al dente, stir in the heavy cream or coconut milk. Allow it to warm through for about 5 minutes.

                Add Spinach: Gently fold in the fresh spinach and stir until it wilts. Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.

                  Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and a sprinkle of fresh parsley for an elegant finish.

                    - Prep Time: 15 minutes

                      - Total Time: 7 hours

                        - Servings: 6 servings