This simple slow cooker butternut squash and sweet potato soup recipe is full of flavor and spice - a perfect fall family dinner!
This post was originally published in December of 2011. We've brought it back from the archives for you to enjoy as a perfect side or soup course this Thanksgiving!
I love and adore my crockpot something awful. I mean, it's way up there on the list. When I say up there, I mean smack dab in between my KitchenAid Mixer and my zester. My crockpot is like a best friend. Trust- worthy, smart, and always there to lend a helping hand.
Normally, I don't use my crockpot on the weekends due to the fact that Josh and I tend to cook together on those days and we don't need to rush. But on this particular weekend day, Josh wasn't going to be able to cook with me since he was going to be working on a podcast for The MacMob. (If you've missed reading some of Josh's posts, it's because he's been moonlighting as a writer for an Apple tech website. I promise, he'll be back writing for us soon though). And since he was busy, I thought it would be best to not worry about dinner too much and let my crockpot help me out for a few hours.
This soup was such a delightful and sassy change from the kinds of soups we're normally used to. It's sweet and spicy soup, and it goes perfectly when paired with some rolls and a drizzle of honey which really compliments all the different flavors in the soup. For extra garnish and flavor, I toasted and seasoned some of the seeds from the squash and placed them in the soup, and my 7 yr old went crazy for it, haha! She's into crazy little garnishes like that.
This soup is a must slurp eat for the Fall and Winter Seasons!
Creamy Slow-Cooker Sweet Potato & Butternut Squash Soup
This simple slow cooker butternut squash and sweet potato soup recipe is full of flavor and spice - a perfect fall family dinner!
Ingredients
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 lb butternut squash, peeled and diced into 1-inch cubes (about 3 ½ cups)
- ½ cup chopped onion
- 1 can (14 ounces) chicken broth, divided
- ½ cup (1 stick) butter, cubed
- 1 can (13 ½ ounces) coconut milk
- ½ teaspoon ground cumin
- ½ teaspoon ground red pepper, or more to taste
- 1 ½ teaspoon salt, or more to taste
- 3-4 green onions, green and white parts, finely chopped (optional)
Instructions
- Combine sweet potatoes, squash, onion, half of chicken broth and butter in 4 ½-quart crockpot. Cover and cook on high for 4 hours, or until vegetables are tender.
- Puree until smooth in blender 1 cup at a time, returning batches to crockpot. Stir in remaining broth, coconut milk, ground cumin, ground red pepper, and salt. Cook on high for 15 minutes or until heated through. Ladle into bowls and sprinkle with chopped green onions or toasted seeds.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 693mgCarbohydrates: 30gFiber: 5gSugar: 8gProtein: 5g
Nutrition information isn’t always accurate.
Gloria says
Look delicious:)
Deborah says
I've had sweet potato soup, and I've had butternut squash soup, but never combined! This sounds awesome!
Anonymous says
i have made this before and everybody loved it so much !!!!! the coconut milk makes it creamy but i don't put in the ground red pepper because i don't like things spicy but if you do go ahead and put it in also i put the pureed veggies ihn another bowl so they don't get pureed twice another thing is i am having my wisdom teeth and tonsills takken out on June 5th so i am going to see if i can tollerate this beause it is soooooooooooooooooooooooooooooo good
Andrea says
@Anonymous, this is so coincidental, but I made this recipe too because I had my wisdom teeth taken out as well.
Chelsia Rief says
This soup is so perfect for recoveries! I made this recently for my Mother In Law who broke her ankle simply because I knew she loved this soup but it also so quick to warm up. Hope you're recovering well from surgery.
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.
Julie says
Looking for a yield here.... ??
Planning to make this tomorrow. Yum!
Chelsia Rief says
Hi Julie! I'm so sorry about that - that information just must of slipped through our fingers when typing it up. It yields 4-6 servings, so depending on how many people you fix it for, there may be enough for second! ;) I'm making note of it in the post, thanks for bringing it to our attention.