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Slow Cooker Butternut Squash Sweet Potato Soup with Marshmallows and Pecans

Prep Time
Total Time

7 cups

Just when you thought you knew every slow-cooker soup out there—this marshmallow-topped sweet potato version pops up. One bite, and you'll be glad it did.

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What You Need

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Make It

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  • Put the celery, onion, garlic, carrots, sweet potato, butternut squash, vegetable broth, allspice, nutmeg, cinnamon, salt and pepper in a 5-qt. slow cooker and stir until combined.
  • Cook on low for 4-6 hours, until the vegetables are tender. Using a blender or an immersion blender puree the soup in batches until you reach your desired consistency.
  • Serve the soup topped mashhmallows, pecans and crusty bread.

Special Extra

For a slightly sweeter soup you can add a peeled, cored and chopped apple to the slow cooker when you add everything in. Try a Gala apple or a Granny Smith apple.


  • 7 cups

Nutritional Information

Serving Size 7 cups
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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