Slow-Cooker Sweet Potato and Butternut Squash Soup
9
375
217
Ingredients
Minutes
Calories
Prep
Cook
Servings
15 min
6 h
6
Health Highlights
Simple ingredients that complement each other perfectly and provide a sweet rich flavor with a creamy texture.
Ingredients
2 medium potato
Sweet potato
(peeled and chopped)
1 squash
Butternut squash
(peeled, seeded, and chopped)
1 onion(s)
Sweet onion
2 clove(s)
Garlic
(minced)
3 cup
Bone broth, Organic
(3-4 cups,less bone broth will yield a thicker soup)
1 tsp
Cinnamon
1/4 tsp
Nutmeg, ground
1/2 tsp
Sea Salt
1 can(s) (13.5 oz)
Coconut milk, sweetened
(full fat)
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.
