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
Ingredients
Ingredients
- 2 sweet potato peeled and chopped
- 1 butternut squash peeled, seeded, and chopped
- 1 sweet onion
- 2 2 cloves garlic minced
- 4 960 cups mL bone broth (less bone broth will yield a thicker soup)
- 1 4.929 tsp mL cinnamon
- 1/4 1.23225 tsp mL nutmeg
- 1/2 2.4645 tsp mL sea salt
- 1 1 can full 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.
