Butternut Squash Sweet Potato Soup

🧂 Ingredients

• 10 oz. butternut squash

  noodles (these are spiralized in the grocery store)
• 10 oz. butternut squash

  cubes
• 10 oz. sweet potato

  noodles (these are spiralized in the grocery store)
• 10 oz. sweet potato

  cubes
• 10 oz. yellow squash

  noodles, (zucchini will also work) (these are spiralized in the grocery store)
• 1 leek

  green top removed, washed thoroughly and sliced
• 1 to 1 1/2 cups red potatoes

  cubed (not peeled)
• 1/2 red onion

  sliced in strips
• 1 red bell pepper

  seeded and sliced in thin strips
• 1 small head cauliflower

  broken into florets
• 1 cup matchsticks carrots
• 1/2 head broccoli

  broken into florets
• 2 cloves garlic

  minced
• 64 oz. ctn. vegetable broth

  (two 32-ounce containers)
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tsp. dried thyme

  or more, if desired
• 1 tsp. crushed rosemary

  or more, if desired
• 1 tsp. fresh thyme

  for garnish

Instructions

• 1 Place butternut squash, sweet potatoes, yellow squash, leek, onion, red bell
  pepper strips, cauliflower florets, broccoli florets, carrots and garlic in a
  large crockpot.
• 2 Add vegetable broth, salt, pepper, thyme and rosemary.
• 3 Cook on high heat for approximately 3 hours.
• 4 Meanwhile, add red potatoes to a small saucepan filled with water.
• 5 Boil potatoes until tender.
• 6 Drain in colander.
• 7 Return potatoes to sauce pan and mash potatoes with a potato masher so that
  chunks still remain.
• 8 Set aside.
• 9 After veggies are cooked, stir in mashed potatoes to thicken soup.
• 10 Ladle soup into bowls, top with fresh thyme and serve.

Nutrition Info