Servings: 4-6
Prep time: 20min
High: 4hrs
Ingredients
1lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups total)
1lb butternut squash, peeled and diced into 1inch cubes (about 3 1/2 cups total)
1/2 cup chopped onion
1 can (14 ounces) chicken broth, divided
1/2 cup (1stick) butter, diced
1 can (13 1/2 ounces) coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper, or more to taste
1 1/2 teaspoon salt, or more to taste
3 to 4 green onions, green and white parts, finely chopped (opt)
Combine Sweet potatoes, squash, onion, half of chicken broth and butter in 4 1/2 quart Crock Pot slow cooker. Cover and cook on HIGH 4 hrs or until vegetables are tender.\
Puree until smooth in blender 1 cup at a time, returning batches to Crock Pot slow cooker. Stir in remaining broth, cocnut milk, ground cumin, ground red pepper and salt. To serve, ladle into bowls and sprinkle with chopped green onions.
This soup was so yum, the kids were asking for seconds! Jeremy says it also tasted good over the turkey dish I made with it. It also tasted great mixed with rice. It kinda had a slight curry taste to it. Yum!
