Ingredients:

  • 3 cups butternut squash, peeled and cubed
  • 2 cups sweet potato, peeled and cubed
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 4–5 minutes).
  2. Stir in the minced garlic and ground cinnamon; cook for 60 seconds until fragrant and light golden. Transfer the mixture to the slow cooker.
  3. Add the cubed butternut squash, sweet potatoes, vegetable broth, salt, pepper, and ginger to the pot. Stir to combine.
  4. Cover with the lid and cook on Low for 8 hours or High for 4 hours until vegetables are fork-tender.
  5. Stir in the full-fat coconut milk.
  6. Using an immersion blender, blend the soup directly in the pot until completely smooth and silky.