Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

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

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

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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