Slow Cooker Butternut Squash and Sweet Potato Soup

This healthy butternut squash and sweet potato soup couldn’t be easier to make. The hardest part was actually peeling the butternut squash.

Pro Tip: Slice both ends off the butternut squash, then cut it in half at the spot right where the thickness changes. Stand each piece upright on the cutting board and slice off the peel with a knife.

I am a huge fan of stacking my freezer with soups during the colder month, and this butternut squash and sweet potato soup is freezer friendly.

Slow Cooker Butternut Squash and Sweet Potato Soup
Ingredients
1 butternut squash peeled, seeded and chopped into 1-inch pieces
2 medium sweet potatoes, peeled and chopped into 1-inch pieces
1 apple cored and cut into 1-inch pieces
1 teaspoon ground cinnamon
Dash of nutmeg
Dash of salt
Black pepper to taste
4 cups low sodium vegetable broth or chicken broth

Directions
1. Combine all ingredients in a 5 quart or larger slow cooker.
2. Cook on low for 6-8 hours.
3. Once cooked, puree the soup until smooth.
4. Add additional salt and pepper as needed.