Blog

Sweet Coconut-Butternut Crockpot Soup

Share

Can you ever have too many butternut squash soup recipes?  I think not!  The way those things grow and the enormous size you can buy them in can make soup that lasts you a lifetime.  In fact, you’ll  want several recipes in your arsenal.

butternut squash harvest

We used one squash it to get 3 cups of chopped squash for our soup, and it made an entire crockpot full of it.

Coconut Butternut Squash Soup

First, our ingredients:

ingredients for butternut squash soup

Second, we cut the end of of the squash, scoop the seeds out and peeled the skin off.butternut squash prep

choped butternut squash

Then, we chopped enough squash and sweet potatoes to get us 6 cups worth.

butternut squash and sweet potato

From then, it was easy, our recipe was:

  • 3 cups butternut squash, chopped
  • 3 cups chopped sweet potato (about 1 large sized potato)
  • 1 onion, chopped
  • 2 cups chicken broth
  • 1/4 cup butter
  • 2 cups half and half  (or coconut milk)
  • 1/2 tsp cumin
  • 2 TBL shredded coconut

Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.

Using an immersion blender, or scooping your squash into a regular blender, puree until smooth.  Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut.  Cook for about 30 more minutes, or until soup is heated through.  Sprinkle with extra coconut for garnishing.

Sweet Butternut Squash soup

Preserving tip: while you have the knife and peeler, finish peeling and chopping the entire squash!  Arrange in a freezer safe bag and freeze for easy soup during the winter!!

butternut squash to freeze

 

Sweet Coconut-Butternut Crockpot Soup

  • 3 cups butternut squash, chopped
  • 3 cups chopped sweet potato (about 1 large sized potato)
  • 1 onion, chopped
  • 2 cups chicken broth
  • 1/4 cup butter
  • 2 cups half and half  (or coconut milk)
  • 1/2 tsp cumin
  • 2 TBL shredded coconut

Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.

Using an immersion blender, or scooping your squash into a regular blender, puree until smooth.  Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut.  Cook for about 30 more minutes, or until soup is heated through.  Sprinkle with extra coconut for garnishing.

Print Recipe


Products Used



27 Comments

Jeanne Cramer

How many servings does this recipe make? I would like to make it for my Bunco friends and there are 12 of us. :-D

Reply
Jenn Bishop

I made this yesterday and it was delicious. I didn’t need to add the second cup of chicken stock and I added about 1/2 tsp of salt. I also cooked it on low for about 8 hours and the house smelled amazing all day. I wonder if adding the cumin at the beginning would add more flavor.

Reply
Christine

YUM! never thought of doing it with cocnut milk – sounds incredible! Need to try this one soon! Your blog is great!

Reply
Athena

I’m going to try this with vegetable broth for my veggie teenager! Sounds great!

Reply
Belle Henzel

Anxious to try this recipe because we love butternut squash – easy enough and especially in a crock pot
this cannot be beat :) thanks for the recipe:)

Reply

It was the canned variety in the aisle of Asian foods @Pennie. It was the “lite” variety, so it wasn’t super thick, but it wasn’t the dairy box kind.

Reply
Margaret Reinheimer

Is there a way you could add a print selection. This would be easier to print without the adds.

Thank You, Margaret

Reply
Holly

I think this would be amazing with coconut cream. Just add a little more chicken stock to thin. Cannot wait to try it!!!

Reply
Kim

The squash pictured is not butternut squash, it’s banana squash. Butternut squash are much, much smaller than these.

Reply

You are right Kim- I actually just saw that picture from one of Natalie’s posts and thought it was a cute picture with some amazing squash in it, and wasn’t really thinking! ha ha

Reply
Linda

I was going to point that out as well ,but the banana squash is so good ,its like an heirloom butternut ..verry sweet

Reply
tracey

What other spices can be added to this? It was a little bland for me. I added some pumpkin pie spice to it, but it still wasn’t quite there. I would def. Make it again though!

Reply
Aleisha

I added a macintosh apple and a pear to the mix and added pumpkin pie seasoning and some curry… It’s so so yummy, thanks for the recipe!!!

Reply
Heather

So excited to try this tonight! My hubby hates cumin so I’m going to use curry powder instead. i think since im going to try it with the coconut milk it should be a good replacement. We shall see :)

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *