Categories: Slow Cooker
Ingredients
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb butternut squash, peeled and diced into 1-inch cubes
- 1/2 cup chopped onions
- 13.5 oz can coconut milk
- 14 oz can chicken broth
- 1/2 tsp ground cumin
- 1 stick butter, diced
- 1/2 tsp ground red pepper
- salt
- 3 to 4 green onions, finely chopped
Directions
-
Combine sweet potatoes, squash, onion, half of broth and butter in crock pot. Cover and cook on HIGH 4 hrs.
-
Process until smooth in a blender, 1 cup at a time, returning batches to crock pot. Stir in remaining broth, coconut milk, cumin, red pepper and salt.
-
Ladle into bowls and sprinkle with green onions.