Slow-Cooker Sweet Potato and Butternut Squash Soup

January 11th, 2018

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Slow-Cooker Sweet Potato and Butternut Squash Soup

Slow-Cooker Sweet Potato and Butternut Squash Soup

You may have seen other versions of this  delicious Slow-Cooker Sweet Potato and Butternut Squash Soup in The Autoimmune Solution or new patient resources, but they are a little more time intensive. This one is incredibly easy, especially if you have an immersion blender.

 

 

Slow-Cooker Sweet Potato and Butternut Squash Soup
Print Recipe
Servings
6
Servings
6
Slow-Cooker Sweet Potato and Butternut Squash Soup
Print Recipe
Servings
6
Servings
6
Ingredients
  • 2 sweet potatoes peeled and chopped
  • 1 butternut squash peeled, seeded, and chopped
  • 1 large sweet onion
  • 2 cloves garlic minced
  • 3-4 cups bone broth (less bone broth will yield a thicker soup)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 can full fat coconut milk
Servings:
Units:
Instructions
  1. Add sweet potatoes, butternut squash, onion, garlic, and broth to slow-cooker. Let cook on high for about 4-6 hours.
  2. When vegetables are soft add cinnamon, nutmeg, sea salt, and coconut milk.
  3. 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.

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  • Herbal Gal

    I use thyme instead of the nutmeg and cinn., we like our soup less sweet tasting. I also use unsweetened almond milk.

    • Oh yum!

      • Ronnie

        Dr. Myers, I am just finishing up your book and I can envision my life changing from all the changes I will make based on the guidance you have provided. Thank you!