Butternut Squash and Sweet Potato Soup, Slow Cooker (Yummly/Life Made Sweeter,Kelly 10/2017 - Melissa)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Ginger Root , peeled1 cup, cubes peeled Sweet potato 1 cup/1 medium Onion - Yellow, chopped1 tsp Cayenne pepper, ground1 tsp nutmeg, ground 3 Garlic, cloves , sliced1 tsp Turmeric, ground 3/4 cup Unsweetened Coconut Milk,4 cups Unsalted Chicken Broth5# Butternut Squash
Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Cook on low for 4 hours or high for 2 hours, until soft and cooked through.
Add coconut milk, turmeric, nutmeg, and cayenne pepper. Using an immersion blender, puree until smooth. (Alternatively, place in a blender and puree until smooth.) Season to taste with salt, black pepper and garnish with more coconut milk and pumpkin seeds, if desired.
Serving Size: 6 - 2 1/4 cups/ serving 13 cups total
Add coconut milk, turmeric, nutmeg, and cayenne pepper. Using an immersion blender, puree until smooth. (Alternatively, place in a blender and puree until smooth.) Season to taste with salt, black pepper and garnish with more coconut milk and pumpkin seeds, if desired.
Serving Size: 6 - 2 1/4 cups/ serving 13 cups total
Nutritional Info Amount Per Serving
- Calories: 393.9
- Total Fat: 4.3 g
- Cholesterol: 4.0 mg
- Sodium: 1,508.4 mg
- Total Carbs: 75.1 g
- Dietary Fiber: 13.5 g
- Protein: 23.3 g
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