Chelsia Rief

By johnwhorfin

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 1 lb butternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups)
• 1/2 cup chopped onion
• 1 can (14 ounces) chicken broth, divided
• 1/2 cup (1 stick) butter, cubed
• 1 can (13 1/2 ounces) coconut milk
• 1/2 tsp ground cumin
• 1/2 tsp ground red pepper, or more to taste
• 1 1/2 tsp salt, or more to taste
• 3-4 green onions, green and white parts, finely chopped (optional)

Details

Servings 1
Adapted from catzinthekitchen.com

Preparation

Step 1

Instructions
Combine sweet potatoes, squash, onion, half of chicken broth and butter in 4½-quart crockpot. Cover and cook on high for 4 hours, or until vegetables are tender.
Puree until smooth in blender 1 cup at a time, returning batches to crockpot. Stir in remaining broth, coconut milk, ground cumin, ground red pepper, and salt. Cook on high for 15 minutes or until heated through. Ladle into bowls and sprinkle with chopped green onions or toasted seeds.

Instructions