Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Slow-Cooker Sweet Potato and Butternut Squash Soup
4960
cups mlbone broth(less bone broth will yield a thicker soup)
14.929
tsp mlcinnamon
1/41.23225
tsp mlnutmeg
1/22.4645
tsp mlsea salt
13.5399.249
fl oz mlfull fat coconut milk
Instructions
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.
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Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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