Sweet Coconut-Butternut Crockpot Soup Recipe

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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. Here’s our Sweet Coconut-Butternut Crockpot Soup Recipe.

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

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

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

First, our ingredients:

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

Second, we cut the end of of the squash, scoop the seeds out and peeled the skin off.Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

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

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

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 tablespoons 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 Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

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!!

Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this Coconut Butternut Soup is one of our top picks!

Butternut squash is a great thing to include in your families diet.

According to World’s Healthiest Foods:

Winter squash is one of the most concentrated vegetable sources of alpha linolenic acid (ALA), an omega 3 essential fatty acid that is very good for heart health…Dietary ALA reduces the risk of cardiovascular disease.

I love how it emphasizes.. DIETARY ALA reduces CD risk.  Supplemental ALA must not produce the same dramatic results.  Getting our nutrients from whole foods for this reason is essential!

Sweet Coconut-Butternut Crockpot Soup

5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Sweet Coconut-Butternut Crockpot soup
Prep Time: 30 minutes
Cook Time: 4 hours
Servings: 6

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

Serve With

  • 6 slice bread, french
  • 2 cup grapes

Instructions

  • Peel and chop squash, sweet potato and onion.
  • 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. Serve with a slice of French bread and chilled grapes on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

FOOD - Sweet Coconut-Butternut Crockpot Soup. Crockpot cooking is perfect for summer, and this soup is one of our top picks! https://www.superhealthykids.com/sweet-coconut-butternut-crockpot-soup/

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73 Comments

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.

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

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:)

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.

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

Thank You, Margaret

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

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!

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!!!

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 🙂

Hi, My husband is starting an EoE food elimination diet (no dairy, eggs, wheat, soy, nuts, fish/shellfish or legumes) for the next at least 8 weeks while we try to figure out some triggers. Anyhow, this recipe would work if I use coconut milk, but I need a substitute for the butter – would coconut oil work? Any suggestions?

I’ve seen this comment a couple of times, but haven’t noticed a response yet. How many servings does this recipe make? Thanks!

I made this soup a couple of weeks ago with the coconut milk. Good, but I wasn’t quite feeling the cumin. I plan to try it again with fresh ginger root, and hopefully it will taste good! I am just a bit nervous on overdoing the ginger since it can be potent. Have you tried other spices/flavors?

I made this soup last night and omitted the cumin and added Garam Masala instead. It came out SO delish!!! Thanks for the recipe Amy!

So is the squash used actually butternut or banana squash? Every picture in the post, including the picture of ingredients, appears to be banana squash but the recipes says butternut.

Also, what would you recommend as a replacement for butter to keep it dairy free?


This turned out pretty good! But what the heck is 7/24 cup butter? I ended up using 1/3. My kids hated the coconut and I think I’ll try it without next time, though I liked it with.

I made this with coconut milk, earth balance butter, vegetable broth (vegan) and added coriander and curry powder, plus a little salt. In place of the shredded coconut ( I didn’t have any) I substituted spiced, roasted chick peas seasoned with the cumin and coriander. for the little garnish and a sprig of sage. Amazing and so pretty!


My husband and 9-month-old went back for seconds ?. My 5 year old was a little more critical but he ate it all! We thought the flavour was great, and paired awesome with sourdough bread + warm brie cheese.

Fantastic soup! I followed the recipe as written but added two items:
1) 3-Cloves of freshly minced garlic
2) 1/4 tsp. White Pepper

Amazing!

For the butter, could you replace it with coconut oil? I’m wanting to have it df and going to use full fat coconut milk. Have you tried it this way? I’m going to make it in instant pot don’t take that long.

You could definitely sub coconut oil for the butter in this soup. We haven’t tried it, but I am sure it would be delicious!


I make this weekly. So good. I always add carrots b/c why not just gets more veggies variety in. I also add into the broth the vital proteins collagen powder to give it more protein. I have even substituted canned pumpkin for the butternut squash in a pinch and it has always turned out so good. My kids like it with cheese whisps sprinkled on top, my husband prefers it with giant garlic croutons from trader Joe’s and I just like it with lots of salt