Sweet Potato and Butternut Squash Soup

7 Dec

As the autumn season sets in, I find myself going back to my Crock-Pot for warm and cozy meals. This year I cracked open my “official” Crock-Pot Gourmet Cookbook and found a pureed sweet potato and butternut squash soup. Since then I have made it several times – the recipe is definitely a staple of our weeknight dinners at home.

A disclaimer – as you read this and view the pictures, you’ll noticed I pureed our soup using my KitchenAid mixer. Why? It’s possible that a certain someone *ahem* might have broke the blender the last time she made this soup, and she hasn’t bothered to replace said blender.

Creamy Sweet Potato and Butternut Squash Soup, c/o Crock-Pot



1 lb sweet potatoes, peeled and diced
1 lb butternut squash, peeled and diced (you can sometimes find this squash already peeled and diced at the store)

1/2 C chopped onion
1 can chicken broth, divided
1/2 C butter, diced
1 can coconut milk
1/2 tsp ground cumin
1/2 tsp crushed or ground red pepper
1 1/2 tsp salt
1 tsp pepper
Bread, green onions, Parmesan cheese – as toppers or to dip


Combine potatoes, squash, 1/2 can of broth, onion and butter into Crock-Pot.


Cover and cook on high for 4 hours or low for 6-8 hours.


Puree cooked mixture in blender in 1 cup increments. Return pureed soup back to Crock-Pot. Add remaining broth, coconut milk, cumin, red pepper, salt and pepper.


Mix together and recover for about 5 minutes to allow soup to heat through.

Serve with cheese or green onions on top, and/or bread on the side.


2 Responses to “Sweet Potato and Butternut Squash Soup”

  1. Jackie December 7, 2012 at 9:14 am #

    I LOVE butter nut squash and I would love to try this soup! What a perfect holiday season dish!

    • tealandtulle December 18, 2012 at 3:45 pm #

      It’s super easy (if you don’t have man hands like I do and manage to destroy her blender rendering it useless) to make. I love it for this time of year. 🙂

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