• 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.