Slow Cooker Butternut Squash Sweet Potato Soup

Method

1. 1

   Add sweet potato, butternut squash, carrots, celery, onion, garlic and vegetables broth to a slow cooker and stir to combine. Cook on low for 6 hours or high for 4 hours (make sure vegetables are tender).

2. 2

   Add the spices and salt and pepper to taste.

3. 3

   In batches blend the soup in a blender or use an immersion blender. Taste the soup and adjust spices according to your tastes.

4. 4

   Serve warm with crusty bread and garnish with a spoonful of Greek yogurt and pumpkin seeds.