Easy, delicious and healthy
1
medium butternut squash, peeled, seeded, and cubed
2
medium-sized sweet potatoes, peeled cubed
3
medium-sized carrots, peeled and chopped
1
medium onion, chopped
4 1/2
cups of low sodium chicken broth
3/4
cup coconut milk
1
tsp ground cinnamon
3/4
tsp ground nutmeg
3
tbsp maple syrup
Salt, ancho chili pepper to taste
1. Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft) 2. Once cooked, puree with an immersion blender until the soup is smooth. 3. Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated. 4. Season with salt and pepper, to taste
