Fall veggie crockpot soup

I'm a big fan of soups. They are so easy to make, great for leftovers and so comforting on chilly fall evenings! I based my recipe on this one, which I found on Pinterest, but I made several changes, including making mine in the crockpot.

Here's what you'll need:

• 7 cups chicken (or vegetable) stock
• 2 celery stalks, chopped
• 4-5 carrots, chopped
• 1 cup butternut squash (any winter squash will do)
• 1 can cannellini beans, drained and rinsed
• 1/3 box of fusilli (or your favorite pasta)
• 1 tsp. garlic powder 
• 1 tsp. onion powder
• 1 tsp. basil
• 1 tsp. oregano
• 2 tsp. thyme
• 2 bay leaves (remove when soup is done cooking)

Just toss everything into the crockpot, and stir. Cover and cook for 4 hours on high, or 6 hours on low. 

Even Josh was impressed with the flavor of this soup. Usually, if I make something without meat, he is disappointed! I took some veggies and pasta out of the broth for Audrey and she loved it too! This soup is a win for our family! I know it will be a staple all fall and winter!