Slow Cooker Butternut Squash and Sweet Potato Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 2/3 cups Butternut squash
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Onion, medium
  • 1 cup Sweet potatos

• Canned Goods

  • 2 cups Chicken or vegetable broth
  • 3/4 cup Coconut milk

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tsp Nutmeg
  • 1 Salt and pepper
  • 1 tsp Turmeric

Found on lifemadesweeter.com

Description

Ingredients

• 4 2/3 cups butternut squash, halved, seeds removed, roughly cubed (2 medium butternut squash)
• 1 cup sweet potatos, peeled, roughly cubed (1 medium)
• 1 medium onion, peeled, roughly diced
• 2 cups chicken or vegetable broth (I used unsalted)
• 3/4 cup coconut milk
• 1 tablespoon fresh ginger, peeled
• 3 cloves garlic, sliced
• 1 teaspoon nutmeg
• 1 teaspoon turmeric
• 1 - 2 teaspoons cayenne pepper (optional)
• salt and pepper, to taste
• optional garnish: drizzle coconut milk, pumpkin seeds
• *feel free to add 1/2 - 1 tablespoon of red Thai curry for an extra kick of heat

Directions

• Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Cook on low for 4 hours or high for 2 hours, until soft and cooked through.
• Stir in coconut milk, turmeric, nutmeg, and cayenne pepper. Blend in a blender or using an immersion blender. Season to taste with salt, black pepper and garnish with more coconut milk and pumpkin seeds, if desired.