Slow-Cooker Sweet Potato and Butternut Squash Soup
April 3rd, 2019
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
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
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
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®.
