Categories: Butternut squash, crock pot, soup, sweet potato

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups total)
• 1 lb butternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups total)
• 1/2 c chopped onion
• 1 can (14 oz) chicken broth, divided
• 1/2 c butter, cubed
• 1 can (13 oz) coconut milk
• 1/2 t ground red pepper, or more to taste
• 1 1/2 t salt, or more to taste
• 3-4 green onion (opt)

Directions

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

2. Puree until smooth in blender 1 c at a time, returning batches to Crock Pot. Stir in remaining broth, coconut milk, ground cumin, ground pepper and salt. Cook on high for 15 minutes or until heated through. Ladle into bowls and sprinkle with shopped green onions

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