Butternut Squash & Sweet Potato Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5-6 servings
Butternut Squash & Sweet Potato Soup:
  • 8.4 oz sweet potato, peeled and chopped (You can also substitute yams for sweet potatoes)
  • 6.5 oz butternut squash, peeled and chopped
  • (2 oz ) ½ apple, peeled and chopped
  • 1 tbsp coconut oil
  • 1.4 oz onion, chopped
  • Salt to taste
  • 1.5 cup water
  • Salt to taste
  • ⅛ tsp black pepper powder
  • ¼ tsp cinnamon powder
  • ⅛ tsp nutmeg powder
  • ⅜ cup heavy cream
  • 1 tbsp butter
Butternut Squash & Sweet Potato Soup:
  1. In a slow cooker, add chopped sweet potatoes, chopped butternut squash and chopped apple.
  2. In a small pot heat coconut oil. Once hot, add onions and saute until softened.
  3. Add sauteed onions to the slow cooker. Add 1.5 cups water and cover.
  4. Cook on high for 3 hours or low for 6-7 hours.
  5. Once softened, puree. Transfer it to a pot and add around ½-1 cup water to thin out the soup. Add salt, black pepper, cinnamon, nutmeg, heavy cream and butter. Mix, bring it to a boil. Taste and adjust seasonings as per taste.
  6. Serve hot.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/butternut-squash-sweet-potato-soup/