Slow Cooker Butternut Squash Sweet Potato Soup
Ingredients
1 sweet potato, peeled and cubed
1 medium butternut squash, peeled and cubed
3 carrots, peeled, chopped
2 celery stalks, chopped
1/2 sweet onion, chopped
2 garlic cloves, minced
3 cups vegetable broth (or chicken broth)
1/2 teaspoon freshly grated ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon thyme
Garnish options: chopped apple, yogurt, pumpkin seeds
Directions
Add sweet potato, butternut squash, carrots, celery, onion, garlic and vegetables broth to a slow cooker and stir to combine. Cook on low for 6 hours or high for 4 hours (make sure vegetables are tender).
Add the spices and salt and pepper to taste.
In batches blend the soup in a blender or use an immersion blender. Taste the soup and adjust spices according to your tastes.
Serve warm with crusty bread and garnish with a spoonful of greek yogurt and pumpkin seeds.
