1 Large Butternut Squashpeeled, deseeded and chopped into 1” squares
1 Sweet Potatopeeled and chopped into 1” squares
1 Teaspoon Thymedried
1 Pinch Curry Powder
4 Cups Vegetable Broththis recipe is for quite a thick soup – for a thinner version add more broth
Salt and pepper to taste
½ Cup Sour Cream
Sour Cream and Toasted Pumpkin Seeds for garnish
Instructions
Melt the butter in a medium skillet and add the diced onions.
After a few minutes, once the onions have become translucent add the minced garlic and cook for another couple of minutes.
While cooking the onions and garlic go ahead and prepare your butternut and sweet potato.
Add butternut, sweet potato, onions and garlic, thyme, curry powder, salt and pepper and broth to the slow cooker and cook on high for 4 hours or low for 6 hours.
Once cooked use a stick blender to blend soup in the slow cooker (be careful to keep the stick submerged before you turn it on). You can also blend in a regular blender too, if you don’t have the stick blender.
After blending add the ½ cup Sour Cream and blend again for a minute or so.
Decorate/garnish with swirls of sour cream and toasted pumpkin seeds.