Tomorrow DH and I are going to be pretty busy. First ride (hopefully) on his NEW BIKE down to town for breakfast, then perhaps a longer ride afterwards if weather permits. Then on to play music at a friend's pottery show and sale. Then after that about 6 friends are coming over to play more music at our house and I said I'd have some sweet potato soup with crusty bread, and a fire in the fireplace.
Knowing I wouldn't have much time to cook tomorrow, I pre-peeled and chopped all the veggies this evening and refrigerated them in a covered bowl overnight. I sauteed the onions already & have organic veggie stock that I buy and keep on hand.

In the morning before we head out on our bikes I'll just throw all this stuff in the crock pot on low, it'll be ready by 4:00 or so:
4 large sweet potatoes & 1 small butternut squash, peeled & cut into 1" chunks
1 small chopped onion browned in olive oil
4-5 cups veg. stock (start with 4, add 5th if needed at end)
4 Tablespoons brown sugar
some cumin and some sage
salt and pepper
chopped raw onion and red pepper for garnish
crusty bread loaves

I have a nifty immersion blender-stick to blend the soup chunks into a thick creamy consistency, right in the crockpot, before the guests come. Handy for making black bean soup too.
This was sort of a combination between two similar sweet pot. soup recipes I found and my own ideas. This will be only my 4th slowcooker dish since i got it a couple weeks ago. So far everything has come out well.
Hope this one does!