Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, creamy butternut and sweet potato soup in crockpot. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Creamy Butternut And Sweet Potato Soup In Crockpot is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Creamy Butternut And Sweet Potato Soup In Crockpot is something that I have loved my whole life.
Creamy Butternut And Sweet Potato Soup In Crockpot step by step. Peel and chop butternut, sweet potato, potato and onion into relatively small pieces. Place in slow cooker with all the spices and the stock. Once cooked, using a hand stick blender, "chop" the soup.
To begin with this particular recipe, we have to first prepare a few components. You can have creamy butternut and sweet potato soup in crockpot using 9 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Butternut And Sweet Potato Soup In Crockpot:
- Get 2 medium Butternut squash
- Make ready 3 medium Sweet potato
- Take 1 large Onion
- Prepare 1 large Potato
- Get 1 stock Chicken stock or 2 tablespoons of stock powder
- Prepare 1 1/2 tsp Cinnamon
- Make ready Salt and pepper to taste
- Get Enough water to cover the ingredients fully
- Take 250 ml Fresh cream
Creamy Butternut And Sweet Potato Soup In Crockpot instructions Peel and chop butternut, sweet potato, potato and onion into relatively small pieces. Place in slow cooker with all the spices and the stock. Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. There's also ginger, garlic, turmeric, nutmeg and some cayenne pepper.
Instructions to make Creamy Butternut And Sweet Potato Soup In Crockpot:
- Peel and chop butternut, sweet potato, potato and onion into relatively small pieces. Place in slow cooker with all the spices and the stock. Cover with water and cook on low for about 8 hours. Once cooked, using a hand stick blender, "chop" the soup until it's smooth. Stir in the cream and close up for another 10 minutes or so. Just long enough to warm the cream through. Serve with a sprinkle of cinnamon on top. Delicious with a nice homemade bread
Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. There's also ginger, garlic, turmeric, nutmeg and some cayenne pepper. Pumpkin is another great substitute (or addition) if you don't have any butternut squash. And if you like an extra kick of heat, try adding some red Thai curry paste. I decided the next soup recipe I wanted to share was a Butternut and Sweet Potato one.
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