Slow-Cooker Sweet Potato and Butternut Squash Soup

9 375 186
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 6
Slow-Cooker Sweet Potato and Butternut Squash Soup
Health Highlights
Simple ingredients that complement each other perfectly and provide a sweet rich flavor with a creamy texture.


2 medium potato Sweet potato (peeled and chopped)
1 squash Butternut squash (peeled, seeded, and chopped)
1 onion(s) Sweet onion
2 clove(s) Garlic (minced)
3 cup Bone broth, Organic (3-4 cups,less bone broth will yield a thicker soup)
1 tsp Cinnamon
1 dash Nutmeg, ground
1/2 tsp Sea Salt
1 can(s) (13.5 oz) Coconut milk, sweetened (full fat)


  1. Add sweet potatoes, butternut squash, onion, garlic, and broth to slow-cooker. Let cook on high for about 4-6 hours.
  2. When vegetables are soft add cinnamon, nutmeg, sea salt, and coconut milk.
  3. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, transfer ingredients into a regular blender in batches and blend until smooth.

Nutrition Facts

Per Portion

Calories 186
Calories from fat 17.5
Calories from saturated fat 13.8
Total Fat 1.9 g
Saturated Fat 1.5 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 312 mg
Potassium 1103 mg
Total Carbohydrate 39 g
Dietary Fiber 6.4 g
Sugars 12.4 g
Protein 6.9 g

Dietary servings

Per Portion

Vegetables 4.3

Energy sources