Slow-Cooker Sweet Potato and Butternut Squash Soup

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





CourseAppetizer, Main Dish

ProtocolAutoimmune Solution (AIP), Candida Control & SIBO, Elimination Diet, Paleo, Thyroid Connection





Servings6







Ingredients








2

sweet potatoespeeled and chopped

1

butternut squashpeeled, seeded, and chopped

1

large sweet onion

2cloves

garlicminced

3-4cups

bone broth(less bone broth will yield a thicker soup)

1tsp

cinnamon

1/4tsp

nutmeg

1/2tsp

sea salt

1can

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.

The post Slow-Cooker Sweet Potato and Butternut Squash Soup appeared first on Amy Myers MD.