Creamy Sweet Potato & Butternut Squash Soup
1 pound sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups total)
1 pound butternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups total)
***you can buy the butternut squash washed and cut at Costco. It's much faster that way***
1/2 cup chopped onion
14 ounces chicken broth
1/2 cup butter, diced
1 can coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper, or more to taste
1 1/2 teaspoons salt, or to taste
3 to 4 green onions, green and white parts finely chopped (optional)
1. Combine sweet potatoes, squash, onion, half of chicken broth and butter in crock-pot slow cooker. Cover and cook on HIGH for 4 hours or until vegetables are tender.
2. Puree until smooth in blender. 1 cup at a time. Once well blended return to slow cooker. Stir in remaining broth, coconut milk, ground cumin, ground red pepper and salt. To serve, sprinkle with chopped green onions, if desired.