Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!


Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes

Ingredients:

  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping

Directions:

Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!

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2 thoughts on “Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

  1. stephanielouisecurtis September 29, 2015 / 1:49 am

    This sounds amazing and as I am thick with cold I will be trying this tomorrow to have for dinner!

    Like

    • ashbenner September 29, 2015 / 1:55 am

      It’s the perfect soup for when you’re sick! Packed with vitamins A, C and so many more! Feel better!

      Liked by 1 person

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