Butternut Squash and Sweet Potato Soup Recipe
A hearty, vegan, and vegetarian-friendly soup made effortlessly in the slow cooker. This comforting dish is ideal for a nutritious meal and can even be prepared the evening before to streamline your day.
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Servings: 6
Ingredients
- 4 cups low-sodium vegetable or chicken broth
- 1 medium yellow onion chopped
- 2 medium sweet potatoes approx. 1 ½ pounds, peeled and diced into 1-inch pieces
- 1 medium-large butternut squash peeled, seeded, and chopped into 1-inch pieces
- 1 apple cored and diced into 1-inch pieces (optional, see note)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch nutmeg
- Black pepper to taste
Instructions
- Place all ingredients in a 5-quart (or larger) slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Puree the soup until smooth, using an immersion blender directly in the slow cooker or by transferring in batches to a countertop blender.
- Taste and adjust seasoning with additional salt and pepper if desired.
Notes
Adding the apple will introduce a subtle sweetness to the soup. This recipe is delicious with or without the apple, so feel free to adjust based on preference.