Creamy Slow-Cooker Sweet Potato & Butternut Squash Soup

I made this for a Relief Society function and with about a dozen other soups there, this was the first to go, and everyone asked for the recipe. Success!!!

From the kitchen of:  Catz in the Kitchen

INGREDIENTS:

• 1 pound sweet potatoes (peeled and cut into 1-inch cubes, about 3 cups)

• 1 pound butternut squash (peeled and diced into 1-inch cubes, about 3½ cups)

• 1/2 cups chopped onion

• 14 ounces chicken broth (divided) - I actually used "Better Than Bullion Veggie Base"

• 1/2 cups butter (cubed) - I just threw in the whole thing without cubing it after cooking the veggies (see note below)...

• 13 1/2 ounces coconut milk

• 1/2 teaspoons ground cumin

• 1/2 teaspoons ground red pepper (or more to taste) - I didn't do quite this much and thought it was perfect.

• 1 1/2 teaspoons salt (or more to taste) - I only did 1 tsp

• 4 green onions (green and white parts, finely chopped, optional)

INSTRUCTIONS:

1. Combine sweet potatoes, squash, onion, half of chicken broth and butter in 4 1/2-quart crockpot. Cover and cook on high for 4 hours, or until vegetables are tender. I actually started a bit late, so I ended up pressure cooking my cubed sweet potatoes and squash and all the broth in the Instant Pot for 10 minutes. I sauteed the onions, added the butter, then let it all simmer together on the "slow cooker" setting of the Instant Pot for an hour or so before continuing on with the recipe.

2. 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.

MAKES: