Categories: Slow Cooker

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb butternut squash, peeled and diced into 1-inch cubes
• 1/2 cup chopped onions
• 13.5 oz can coconut milk
• 14 oz can chicken broth
• 1/2 tsp ground cumin
• 1 stick butter, diced
• 1/2 tsp ground red pepper
• salt
• 3 to 4 green onions, finely chopped

Directions

1. Combine sweet potatoes, squash, onion, half of broth and butter in crock pot. Cover and cook on HIGH 4 hrs.

2. Process until smooth in a blender, 1 cup at a time, returning batches to crock pot. Stir in remaining broth, coconut milk, cumin, red pepper and salt.

3. Ladle into bowls and sprinkle with green onions.

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