Crock Pot Creamy Sweet Potato Soup
Adapted from Potato Patch Recipes
2 ½ c. sweet potatoes, peeled and cut into 1 inch cubes
3 c. butternut squash, peeled and diced into 1 inch cubes
1 c. carrots, peeled and chopped
½ cup onion, chopped
1 can (14 ounces) chicken broth, divided
5-6 tbsp. butter, crumbled
1 can (13.5 ounces) coconut milk
½ tsp. ground cumin
¼-½ tsp. ground red pepper, to taste
1 ¼ tsp. of salt, or more to taste
1. Combine the sweet potatoes, squash, carrots, onion, butter, and half of chicken broth in your slow cooker.
2. Cover and cook on high for 4 hours or until vegetables are tender.
3. Puree until smooth in a blender one cup at a time, returning batches to the slow cooker. (I usually leave a little unblended to add a little texture.)
4. Stir in the remaining broth, coconut milk, ground cumin, ground red pepper and salt.
This recipe is the perfect comfort soup for this time of year. It is thick and creamy, sweet with just a hint of heat from the red pepper that makes it all the more comforting. It’s the perfect soup-in-a-bread-bowl recipe.