Slow Cooker Sweet Potato & Buttnernut Squash Soup

My favorite thing to do as the weekend is fast approaching is to find a new recipe to test out in the Slow Cooker. Something that can simmer away all day leaving savory smells wafting through the kitchen. If I could take one appliance with me to a desert island (considering it has electricity) it would absolutely be my Slow Cooker! In the Fall and Winter months I literally use it 2-3 times per week – for soups, stews, meat dishes, sides, desserts, and even bread! What can’t you make in the slow cooker!

This creamy Sweet Potato and Butternut Squash soup is a perfect early Fall meal. It combines two of my favorite Fall ingredients that are currently in season – sweet potatoes and squash! This soup has a fantastic blend of sweet and spicy notes and pairs well with an arugula salad or a loaf of crusty bread. This soup is full of nutrients and has the perfect golden Autumn color. You can add some fun garnishes to really add some WOW to the final presentation – roasted pumpkin seeds, a dollop of plain Greek yogurt, or even a sprig of fresh herbs. 

 

Slow Cooker Sweet Potato & Butternut Squash Soup
A delicious early Fall soup made with nutrient rich sweet potatoes and butternut squash. This soup has the perfect blend of sweet and spicy notes and can be finished with roasted pumpkin seeds and a dollop of plain Greek yogurt.
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Prep Time
30 min
Cook Time
4 hr 15 min
Total Time
4 hr 45 min
Prep Time
30 min
Cook Time
4 hr 15 min
Total Time
4 hr 45 min
Ingredients
  1. 1 pound sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  2. 1 pound butternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups)
  3. 1/2 cup chopped onion
  4. 1 can (14 ounces) chicken broth, divided
  5. 1/2 cup (1 stick) butter, cubed
  6. 1 can (13.5 ounces) coconut milk
  7. 1/2 teaspoon ground cumin
  8. 1/2 teaspoon crushed red pepper flakes, or more to taste
  9. 1 1/2 teaspoon salt, or more to taste
Instructions
  1. Combine sweet potatoes, squash, onion, half of chicken broth and butter in the slow cooker. Cover and cook on high for 4 hours, or until vegetables are tender.
  2. Puree until smooth in blender 1 cup at a time, returning batches to slow cooker.
  3. Stir in remaining broth, coconut milk, ground cumin, crushed red pepper, and salt. Cook on high for 15 minutes or until heated through.
  4. Ladle into bowls and sprinkle with toasted seeds and finish with a dollop of plain Greek yogurt.
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