This delicious soup is chocked full of fresh veggies and seasoned with thyme and rosemary. It's a hearty and filling comfort food that's also healthy, low calorie, gluten free, vegan and clean eating. On top of that it's made in the crockpot so it's easy!
Place butternut squash, sweet potatoes, yellow squash, leek, onion, red bell pepper strips, cauliflower florets, broccoli florets, carrots and garlic in a large crockpot.
Add vegetable broth, salt, pepper, thyme and rosemary.
Cook on high heat for approximately 3 hours.
Meanwhile, add red potatoes to a small saucepan filled with water.
Boil potatoes until tender.
Drain in colander.
Return potatoes to sauce pan and mash potatoes with a potato masher so that chunks still remain.
Set aside.
After veggies are cooked, stir in mashed potatoes to thicken soup.
Ladle soup into bowls, top with fresh thyme and serve.
Notes
NOTE: While I chose to use a mix of spiralized veggies and chunked veggies, you can chop the veggies any way you desire.