Butternut Squash And Sweet Potato Soup

• 1 lb. sweet potatoes, peeled and cut into cubes
• 1 lb. butternut squash, peeled and cubed ( or microwaved & cut)
• 1/2 c chopped onion
• 14 oz. chicken broth or vegetable broth
• 1/2 c butter, diced
• 13 oz. coconut milk
• 1/2 teasp ground cumin
• 1/2 teasp ground red pepper
• 1 1/2 teasp salt
• 3-4 green onion, white and light green parts, finely chopped (optional)

1. 1.Combine sweet potatoes, squash, onion, half of broth in slow cooker. Cover and cook on high for 4 hours or until vegetables are done.
2. 2. Puree until smooth. Add coconut milk, cumin, pepper and salt
3. 3. Ladle into bowls and sprinkle with chopped onions
4. I double the recipe and use an immersion blender

sweet potatoes, butternut squash, onion, chicken broth, butter, coconut milk, ground cumin, ground red pepper, salt, green onion

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-sweet-potato-soup-52918881 (may not work)