Creamy Sweet Potato and Butternut Squash Soup

By Katecooks

Makes 4-6 servings

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1 in cubes(about 3 cups)
• 1 lb butternut squash peeled and diced into 1 in cubes (3 1/2 cups total)
• 1/2 cup chopped onion
• 1 can 14oz chicken broth, divided
• 1/2 cup butter, divided
• 1 can 13 1/2 oz coconut milk
• 1/2 tsp ground cumin
• 1 1/2 tsp salt, or more to taste

Preparation

Step 1

1. Combine sweet potatoes, squash, onion, half of chicken broth and butter in slow cooker. Cover and cook on high 4 hours or until vegetables are tender.

2. Puree until smooth in blender 1 cup at a time. returning batches to slow cooker. Stir in remaining broth, coconut milk, ground cumin, and salt.

3. Ladle into soup bowls