United Group Insurance

Creamy Sweet Potato & Butternut Squash Soup (9-18-2018)

Mom's Tips

September 18th, 2018 by Jim Field

  • 1 pound sweet potatoes, peeled and cut into 1″ cubes (about 3 cups)
  • 1 pound butternut squash, peeled and diced into 1″ cubes (about 3 1/2 cups)
  • 1/2 cup chopped onion
  • 1 can (about 14 oz.) chicken broth, divided
  • 1/2 cup (1 stick) butter, cubed
  • 1 can (13 1/2 oz.) coconut milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 3 to 4 green onions, finely chopped

Slow Cooker Instructions:

Combine sweet potatoes, squash, onion, half of broth and butter in 4 1/2 quart slow cooker.

Cover; cook on high 4 hours or until vegetables are tender.

Place sweet potato mixture, 1 cup at a time, in food processor or blender; process until smooth.  Return to slow cooker.  Stir in remaining half of broth, coconut milk, salt, cumin and red pepper; heat through.  Sprinkle with green onions.

Makes 4 to 6 servings.