Butternut Squash And Sweet Potato Soup Recipe

Ingredients

1 lb. sweet potatoes, peeled and cut into cubes

1 lb. butternut squash, peeled and cubed ( or microwaved & cut)

1/2 c chopped onion

14 oz. chicken broth or vegetable broth

1/2 c butter, diced

13 oz. coconut milk

1/2 teasp ground cumin

1/2 teasp ground red pepper

1 1/2 teasp salt

3-4 green onion, white and light green parts, finely chopped (optional)

Preparation

1.Combine sweet potatoes, squash, onion, half of broth in slow cooker. Cover and cook on high for 4 hours or until vegetables are done. 2. Puree until smooth. Add coconut milk, cumin, pepper and salt 3. Ladle into bowls and sprinkle with chopped onions

I double the recipe and use an immersion blender

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