Slow Cooker Butternut Squash and Sweet Potato Soup

When the weather gets colder, I start to crave soup. There’s nothing better than a warm belly full of soup on a blustery day. I love making soup in the slow cooker earlier in the day so we can come home after being out in the cold to the comforting aroma of soup and dig right in.

Because I have a household of hungry guys, I usually prepare a lot of accompaniments to serve with soup for dinner. Soup on it’s own seems to bore the kids and doesn’t fill up my hungry hubby. I set out things like cheese and crackers, vegetables and hummus, and sometimes biscuits or bread of some kind. The kids like to make their own personalized soup bowl by throwing on toppings like avocado, grated cheese, cilantro, and crushed crackers or tortillas.

I made this particular soup with silky butternut squash, comforting sweet potatoes, and creamy coconut milk. I add a dash of garam masala to make it more interesting.

Well this was a strange turn of events. Bennett didn’t like it and Cole liked it! This surprised me, because Bennett usually loves soup for dinner and almost always gives a thumbs-up to everything. Cole is the more picky one and I know he hates squash and sweet potatoes, so I was sure he was going to hate this. He really liked being able to customize his own soup with toppings, so he was happy. I’m not exactly sure why Bennett didn’t like it, he was just in a generally bad mood that evening.

 Ayla at hers on toast and seemed to enjoy it, but was more interested in the avocados. Tony and I both liked it a lot. I really enjoyed the Garam Masala in it. I didn’t put a lot in, but just enough to give it a nice spice that went well with the squash and sweet potatoes.

Slow Cooker Butternut Squash and Sweet Potato Soup

1 onion, chopped
3 cloves of garlic, crushed
1 medium butternut squash (4 cups), peeled, seeded and chopped into 1″ cubes
1 medium sweet potato, peeled and cut into 1″ cubes
1 carton (900 ml) of vegetable broth
1/2 cup coconut milk
1/2 tsp Garam Masala
Salt and pepper, to taste
Garnishes: cilantro, avocado

  • Place onion, garlic, squash, sweet potato and broth into the slow cooker. 
  • Cover and cook on low for 6-8 hours (or on high for 4 hours).
  • Using an immersion blender, blend until smooth.
  • Stir in coconut milk, garam masala, salt and pepper.
  • Serve with chopped cilantro and avocado.

If you like this soup, here are some other recipes you might enjoy from Life Made Delicious.

Butternut Squash Soup
Butternut Squash Ravioli
Slow Cooker Hearty Pork Stew
Beefy Bean Soup

General Mills is busy this month with special offers like free vegetables with a purchase of Hamburger Helper. Visit the Life Made Delicious Facebook page for all the details.

Disclosure: I am part of the Life Made Delicious Blogger Program through Mom Central Canada and I receive certain perks as part of my affiliation. Opinions are my own.

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Comments

    • says

      Ah good point! I had one but was having compatibility issues so I removed it but hadn’t gotten around to selecting a new one. It’s there now. Thanks!

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