Butternut Squash & Sweet Potato Soup

• Vegetarian
• Gluten free

• Produce

  • 2 oz 1/2 apple
  • 6 1/2 oz Butternut squash
  • 1 1/3 oz Onion
  • 8 1/3 oz Sweet potato

• Baking & Spices

  • 1/8 tsp Black pepper, Powder
  • 1/4 tsp Cinnamon, powder
  • 1/8 tsp Nutmeg, Powder
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 tbsp Butter
  • 3/8 cup Heavy cream

• Liquids

  • 1 1/2 cup Water

Found on naivecookcooks.com

Description

Ingredients

• 8.4 oz sweet potato, peeled and chopped (You can also substitute yams for sweet potatoes)
• 6.5 oz butternut squash, peeled and chopped
• (2 oz ) ½ apple, peeled and chopped
• 1 tbsp coconut oil
• 1.4 oz onion, chopped
• Salt to taste
• 1.5 cup water
• Salt to taste
• ⅛ tsp black pepper powder
• ¼ tsp cinnamon powder
• ⅛ tsp nutmeg powder
• ⅜ cup heavy cream
• 1 tbsp butter

Directions

• In a slow cooker, add chopped sweet potatoes, chopped butternut squash and chopped apple.
• In a small pot heat coconut oil. Once hot, add onions and saute until softened.
• Add sauteed onions to the slow cooker. Add 1.5 cups water and cover.
• Cook on high for 3 hours or low for 6-7 hours.
• Once softened, puree. Transfer it to a pot and add around ½-1 cup water to thin out the soup. Add salt, black pepper, cinnamon, nutmeg, heavy cream and butter. Mix, bring it to a boil. Taste and adjust seasonings as per taste.
• Serve hot.