Description
This comforting, plant-based soup is the perfect seasonal meal. Featuring roasted butternut squash and sweet potatoes, this slow-cooked potage is rich, velvety, and packed with nutrients. It is an ideal, hands-off solution for busy households looking for a healthy, wholesome dinner that tastes sophisticated yet simple. Naturally sweet and earthy, this soup offers a gentle warmth that satisfies both the body and the soul, making it a staple for any wellness-focused kitchen.
Ingredients
1 medium yellow onion, chopped
1 medium-large butternut squash, peeled, seeded and chopped into 1-inch pieces
2 medium sweet potatoes, about 1 1/2 pounds, peeled and chopped into 1-inch pieces
4 cups vegetable broth
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: Coconut milk for creaminess
Instructions
Place the chopped onion, butternut squash, and sweet potatoes into the slow cooker.
Add the minced garlic, ground ginger, ground nutmeg, salt, and pepper.
Pour the vegetable broth over the vegetables until they are just covered.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the vegetables are fork-tender.
Use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy.
Stir in a splash of coconut milk if desired, adjust seasoning to taste, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a thinner consistency, add a little extra broth before blending.