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Sweet Coconut-Butternut Crockpot soup

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Creamy Coconut Butternut Crockpot soup has two orange veggies and a smooth texture kids love! This sweet and savory soup is comforting and simple to make in your slow cooker.

Sweet Coconut-Butternut Crockpot soup

Creamy Coconut Butternut Crockpot soup has two orange veggies and a smooth texture kids love! This sweet and savory soup is comforting and simple to make in your slow cooker.
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Course: Soup
Cuisine: American
Keyword: butternut squash, coconut, gluten-free, slow cooker
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 3 cup, cubes butternut squash
  • 2 medium sweet potato
  • 1 medium onion
  • 2 cup chicken broth, low-sodium
  • 1/4 cup butter, unsalted
  • 2 cup half and half
  • 1/2 teaspoon cumin, ground
  • 2 tablespoon coconut flakes

Instructions

  • Cut the end, or any other part, of of the squash. Scoop the seeds out and peel the skin off.
  • Then chop enough squash to get 3 cups worth.
  • Peel and chop enough sweet potatoes to get 3 cups worth.
  • Place squash, sweet potato, chopped 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 2 tablespoons of coconut (which is pretty close to 1/2 ounce if you are weighing).  Cook for about 30 more minutes, or until soup is heated through.  Sprinkle with extra coconut for garnishing.
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Nutrition

Calories: 420kcal | Carbohydrates: 57g | Protein: 10g | Fat: 18g | Sodium: 283mg | Fiber: 6g | Sugar: 16g

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