Butternut Squash and Sweet Potato Soup - with a kick!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Serves: 6
Ingredients
  • 1 tablespoon organic olive oil
  • 1 Vidalia onion, minced
  • 1 small organic butternut squash, peeled, seeded, and chopped
  • 2 organic sweet potatoes, peeled and chopped
  • 3 organic carrots, peeled and chopped
  • 4 cups organic vegetable stock (you may need more depending on how much it cooks down)
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon coriander
  • ¼ teaspoon dry mustard
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Dried organic pepitos (pumpkin seeds) for garnish
Instructions
  1. Using the Cuisinart Cook Central or another slow cooker with a saute function, turn the saute temperature to its lowest setting (usually 275 degrees), add the olive oil, and saute your onion for about f5-6 minutes until translucent. Add the squash, sweet potatoes, and carrots. Saute for about 5-6 more minutes until the veggies are just a tiny bit brown. (if you don't have a slow cooker with a saute function do all of step one in a skillet and then transfer to a slow cooker.)
  2. Add all of the other ingredients except the pumpkin seeds and cook on low for at least 4 hours.
  3. Puree the well-cooked veggies and a portion of the liquid in a blender or food processor until perfectly smooth. (You will probably need to do this in two batches.)
  4. Add a little more stock if needed to thin the soup to the right consistency. If you have used additional cold or room temperature stock, you may want to return the pureed soup to the slow cooker to make sure that it is nice and warm. Taste, and adjust the seasonings. Serve with a garnish of dried pumpkin seeds for some crunch and contrast. Delish!
Notes
© 2018, Nancy Olah.
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/butternut-squash-and-sweet-potato-soup-with-a-kick/