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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
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