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Slow Cooker Butternut Squash & Sweet Potato Soup

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Crockpot / Slow Cooker

Method
 

  1. To the crockpot add onions, sweet potato, butternut squash, garlic, cinnamon, ginger, salt & broth.
  2. Cook ingredients on low for 6-8 hours or high for 4-5 hours.
  3. 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.
  4. In a large skillet over medium-high heat, add the sliced prosciutto. Cook until crisp.
  5. Ladle the soup into serving bowls. Top with Crispy prosciutto, pumpkin seeds & drizzle with remaining coconut milk.
Stovetop Instructions
  1. 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
  2. Add in sweet potato, butternut squash, apple, broth & spices + salt. Cover with a lid & cook for 20 minutes or until vegetables are fork tender.
  3. 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.
  4. Transfer to a blender or use an emmersion blender to blend the soup ingredients until smooth. Season with salt & pepper to taste.
  5. 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.

Notes

Kid Friendly: This is essentially one large puree. I served to Charlie as is, before I seasoned with salt & pepper and without the salty prosciutto.