September 27, 2020
The first sight of low temps, and this recipe is in my crockpot. Likely to be followed by other fall offenders: aka pot roast & pumpkin bread. Not only is this a classic cold weather recipe, it also fills your home with the warm aroma’s of cinnamon.
This recipe can be versatile. While I’m a sucker for the classic cinnamon flavor. You can sub out the cinnamon for curry & make a curried butternut squash soup. It fits perfectly with the creamy notes of coconut milk. If you are not dairy free, you can sub the coconut milk for half & half or heavy cream.
Can I use frozen sweet potatoes or butternut squash?
If using frozen vegetables, I recommend cooking on the stovetop. Any frozen vegetables will go in at the same time as the coconut milk. Adding early on will overcook them. Adding with the coconut milk will give them a few minutes to heat through and be ready to blend.
Slow Cooker Butternut Squash & Sweet Potato Soup
Equipment
- Crockpot / Slow Cooker
Ingredients
- 1 medium butternut squash. diced About 2 Cups
- 2 small sweet potato, diced about 2 cups
- 1 small red apple, diced
- 1 yellow onion, diced
- 2½ C chicken bone broth sub vegetable broth
- 3 cloves garlic
- ½ tsp cinnamon
- 1/4 tsp ginger, ground
- 2 tbsp maple syrup eliminate for Whole30
- 1 C coconut milk
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
- 3 oz proscuitto
- pumpkin seeds for garnish
Instructions
- To the crockpot add onions, sweet potato, butternut squash, garlic, cinnamon, ginger, salt & broth.
- Cook ingredients on low for 6-8 hours or high for 4-5 hours.
- Add coconut milk & maple syrup to the crockpot. To blend: Use an immersion blender, or transfer to a full size blender & blend until smooth. Season with salt & pepper to taste.
- In a large skillet over medium-high heat, add the sliced prosciutto. Cook until crisp.
- Ladle the soup into serving bowls. Top with Crispy prosciutto, pumpkin seeds & drizzle with remaining coconut milk.
Stovetop Instructions
- Heat 1 tbsp olive oil in a dutch oven or soup pot over medium heat.Add diced onions & garlic and sautee until translucent, about 5 minutes
- Add in sweet potato, butternut squash, apple, broth & spices + salt. Cover with a lid & cook for 20 minutes or until vegetables are fork tender.
- Add coconut milk & maple syrup to the crockpot. To blend: Use an immersion blender, or transfer to a full size blender & blend until smooth. Season with pepper to taste.
- Transfer to a blender or use an emmersion blender to blend the soup ingredients until smooth. Season with salt & pepper to taste.
- In a large skillet over medium-high heat, add the sliced prosciutto. Cook until crisp. Serve on the soup as a garnish with pumpkin seeds.
