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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

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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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2 Comments

In the video you used coconut milk this says half and half to use. If I use coconut milk will it be the same amount?