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Before you jump to Creamy Butternut And Sweet Potato Soup In Crockpot recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.
For the most part, people have been taught to believe that "comfort" foods are bad for the body and have to be avoided. At times, if your comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods can be super healthy and good for you. Several foods really do elevate your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.
If you wish to defeat depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they're all high in omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that promote the quality and the function of your brain's grey matter. It's the truth: eating tuna fish sandwiches can truly help you fight your depression.
Now you realize that junk food isn't necessarily what you should eat when you want to help your moods get better. Try a few of these suggestions instead.
We hope you got benefit from reading it, now let's go back to creamy butternut and sweet potato soup in crockpot recipe. To make creamy butternut and sweet potato soup in crockpot you need 9 ingredients and 1 steps. Here is how you do that.
The ingredients needed to prepare Creamy Butternut And Sweet Potato Soup In Crockpot:
- Use 2 medium of Butternut squash.
- Take 3 medium of Sweet potato.
- Provide 1 large of Onion.
- Prepare 1 large of Potato.
- Provide 1 of stock Chicken stock or 2 tablespoons of stock powder.
- Provide 1 1/2 tsp of Cinnamon.
- Use of Salt and pepper to taste.
- Prepare of Enough water to cover the ingredients fully.
- Take 250 ml of Fresh cream.
Instructions to make Creamy Butternut And Sweet Potato Soup In Crockpot:
- Peel and chop butternut, sweet potato, potato and onion into relatively small pieces. Place in slow cooker with all the spices and the stock. Cover with water and cook on low for about 8 hours. Once cooked, using a hand stick blender, "chop" the soup until it's smooth. Stir in the cream and close up for another 10 minutes or so. Just long enough to warm the cream through. Serve with a sprinkle of cinnamon on top. Delicious with a nice homemade bread.
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