Roasted Butternut Squash, Carrot and Sweet Potato Soup

Roasted Butternut Squash, Carrot and Sweet Potato Soup: Courtesy of Delightfuladventures.com.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium-sized sweet potatoes, peeled cubed
• 3 medium-sized carrots, peeled and chopped
• 1 medium onion, chopped
• 4 1/2 cups of vegetable broth
• 3/4 cup coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp maple syrup or agave nectar
• salt to taste

Directions

• Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 – 4 hours or until vegetables are soft).
• Once cooked, puree with an immersion blender until the soup is smooth.
• Add in the coconut milk, cinnamon, nutmeg, agave nectar. Blend again making sure that all spices are incorporated.
• Season with salt, to taste.