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Slow-Cooker Sweet Potato and Butternut Squash Soup

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




  • 2 sweet potato peeled and chopped
  • 1 butternut squash peeled, seeded, and chopped
  • 1 sweet onion
  • 2 cloves garlic minced
  • 4 cups bone broth (less bone broth will yield a thicker soup)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • 13.5 oz full fat coconut milk


  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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