Slow Cooker Butternut Squash and Sweet Potato Soup



There is a cool breeze in the air, and nothing is quite as satisfying as coming home to homemade soup. Instead of going with the traditional favorites, chicken noodle soup or broccoli cheese I decided to try something a little different and went with butternut squash and sweet potato soup. My butternut squash and sweet potato soup is a healthy vegetarian and vegan soup made in the crockpot so you can easily make it and forget it.

This healthy butternut squash and sweet potato soup couldn’t be easier to make. The hardest part was actually peeling the butternut squash.

Pro Tip: Slice both ends off the butternut squash, then cut it in half at the spot right where the thickness changes. Stand each piece upright on the cutting board and slice off the peel with a knife.

I am a huge fan of stacking my freezer with soups during the colder month, and this butternut squash and sweet potato soup is freezer friendly.


Slow Cooker Butternut Squash and Sweet Potato Soup
Ingredients
1 butternut squash peeled, seeded and chopped into 1-inch pieces
2 medium sweet potatoes, peeled and chopped into 1-inch pieces
1 apple cored and cut into 1-inch pieces
1 teaspoon ground cinnamon
Dash of nutmeg
Dash of salt
Black pepper to taste
4 cups low sodium vegetable broth or chicken broth

Directions

1. Combine all ingredients in a 5 quart or larger slow cooker.
2. Cook on low for 6-8 hours.
3. Once cooked, puree the soup until smooth.
4. Add additional salt and pepper as needed.




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