This Sweet Potato and Butternut Squash Soup is a cold-weather staple!
It features simple ingredients that complement each other perfectly and provide a sweet rich flavor with a creamy texture.
Simply chop up all of the veggies and let them simmer in a slow cooker. So, it is perfect for making ahead of time in large batches and for enjoying throughout the week.
Slow-Cooker Sweet Potato and Butternut Squash Soup
Course:
Protocol:
Servings
6
Ingredients
- 2 sweet potato peeled and chopped
- 1 butternut squash peeled, seeded, and chopped
- 1 sweet onion
- 2 cloves garlic minced
- 4 cups 960.00 ml bone broth (less bone broth will yield a thicker soup)
- 1 tsp 4.93 ml cinnamon
- 1/4 tsp 1.23 ml nutmeg
- 1/2 tsp 2.46 ml sea salt
- 13.5 oz 399.25 ml full fat coconut milk
Instructions
- Add sweet potatoes, butternut squash, onion, garlic, and broth to slow-cooker. Let cook on high for about 4-6 hours.
- When vegetables are soft add cinnamon, nutmeg, sea salt, and coconut milk.
- Using an immersion blender, blend until smooth. If you don’t have an immersion blender, transfer ingredients into a regular blender in batches and blend until smooth.
