Superfoods Friday – Butternut Squash & Sweet Potato Soup
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Hello friends and welcome to Superfoods Friday!
Tonight is Halloween and if you will be out “tricking and treating” be extra careful, but in case you aren’t, stay home and enjoy a big bowl of soup while watching a Halloween marathon on TV.
Last week the Superfood was squash, and this week it’s been paired with one of the the world’s best SUPERFOODS – Sweet Potatoes
First of all, did you know that a sweet potato is not a potato but a vegetable often called a yam? Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are full of disease-preventing, cancer-fighting, and immune-boosting benefits.
These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for people suffering from arthritis or asthma. People with diabetes may also benefit from eating this root vegetable because it ranks low on the glycemic index and has less of an effect on blood glucose levels.
Butternut Squash and Sweet Potato Soup
The ingredients for this healthy slow cooked soup were:
2 Medium Sweet Potatoes or Yams – diced
1 Medium Butternut Squash – diced
1 package frozen mixed peppers and onions
1 can coconut milk
1 carton flavored broth, I chose Thai Ginger
Put all the ingredients into the Crock Pot
It slow cooked on high for about 4 hours but since I didn’t have an Immersion Hand Blender I used a potato masher to give it a smoother consistency. However, it still didn’t blend well enough for me so I poured some of it into the NutriBullet blender. Be careful because it’s hot!