Step 1

Melt the butter in a medium skillet and add the diced onions.

Step 2

After a few minutes, once the onions have become translucent add the minced garlic and cook for another couple of minutes.

Step 3

While cooking the onions and garlic go ahead and prepare your butternut and sweet potato.

Step 4

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.

Step 5

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.

Step 6

After blending add the ½ cup Sour Cream and blend again for a minute or so.

Step 7

Decorate/garnish with swirls of sour cream and toasted pumpkin seeds.

Step 8

Serve with crusty bread.