Ingredients

The following ingredients have 4 Servings
  • 6 cups diced butternut squash ((40 oz. frozen or a 2.5-3lb. butternut squash cubed))
  • 2 cups diced sweet potatoes ((10 oz. frozen or 1 sweet potato cubed))
  • 1 small sweet yellow onion (diced)
  • 1 garlic cloves (minced)
  • 1 Tbsp. paprika
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 32 oz. carton vegetable stock or broth
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper

Instruction

  • Place all ingredients in crockpot and stir well. If you are using fresh produce, be sure to peel your squash and sweet potato.
  • Cover and cook on high for 3-4 hours or on low 5-6 hours.
  • Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender or a food processor. You may have to do the blending in batches if not blending directly in the crockpot.
  • Keep blending until silky smooth. If your soup is too thick add a splash of water or additional broth.
  • Serve warm topped with croutons, crackers, feta cheese, or similar desired topping. Enjoy!