Wednesday, February 3, 2016

Creamy Sweet Potato & Butternut Squash Soup

When the cold weather kicks in, nothing is better than hot soup. Especially when it is healthy, creamy, slightly spicy and delicious. And just when it seemed as though nothing could make me love this spectacular soup any happens to be a crockpot recipe! Anytime I can use my crockpot and have dinner make itself I am all in.

To make this soup requires only a few easy steps.

First up, Combine sweet potatoes, squash, onion, half of the vegetable broth and butter into your 4 1/2-quart Crock Pot.  Allow the veggies to cook for 4 hours on high or until tender.

Once the potatoes and squash are cooked through, it is time to get out the blender. Taking 1 cup at a time, puree in the blender, then return to the Crock Pot. 

Once all smoooooothed out,  stir in remaining broth, and coconut milk.

Once mixed, add in ground cumin, ground red pepper and salt.

Mix in the spice and cook on high an additional 15 minutes or until heated through. While the soup heats, cut up 2 slices (or a bagel if you've got it) of your favorite cheese bread (I went with asiago), and cut into small chunks . Bake at 350. When the soup is done, your tasty croutons will be too!

After the soup is creamed, spiced and piping hot, it is time to serve it up and enjoy! Don't forget those bursts of cheesy, bread-y goodness. 

Do you have any favorite soup recipes? What about Crock-Pot go-to's? Do share!

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