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Creamy Butternut And Sweet Potato Soup In Crockpot

2 medium Butternut squash
3 medium Sweet potato
1 large Onion
1 large Potato
1 stock Chicken stock or 2 tablespoons of stock powder
1 1/2 tsp Cinnamon
250 ml Fresh cream


Peel and chop butternut, sweet potato, potato and onion into relatively small pieces. Place in slow cooker with all the spices and the stock. Cover with water and cook on low for about 8 hours. Once cooked, using a hand stick blender, "chop" the soup until it's smooth. Stir in the cream and close up for another 10 minutes or so. Just long enough to warm the cream through. Serve with a sprinkle of cinnamon on top. Delicious with a nice homemade bread

Source: cookpad.com