Sweet Coconut-Butternut Crockpot Soup Recipe
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.
Love butternut squash? Try these Sweet and Salty Butternut Squash Fries and this Honey-Roasted Butternut Squash.
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 recipe box. Here’s one of our favorites: our Sweet Coconut-Butternut Crockpot Soup Recipe.
This sweet and savory soup has a creamy texture and gorgeous color that everyone in your family will love.
And it makes a big batch! We used one squash to get 3 cups of chopped squash for our soup, and it made an entire crockpot full of it! Here’s how we did it.
How to Make Butternut Squash Soup in Your Crockpot.
First, peel and chop some butternut squash and sweet potatoes. This recipe uses BOTH those powerhouse orange veggies!
Then 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, puree the soup until smooth. Then add the remaining chicken broth, half and half, cumin, and coconut. Cook it for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.
You can prep this soup ahead by chopping your butternut squash and storing it in your fridge or freezer until you’re ready to make soup!
Butternut squash is a super nutritious veggie to include in your family’s diet!
Sweet Coconut-Butternut Crockpot Soup
- 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
- 6 slice bread, french
- 2 cup grapes
- 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.
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
I really need to get me a butternut squash so I can try this.
How many servings does this recipe make? I would like to make it for my Bunco friends and there are 12 of us. 😀
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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.
How many servings did it make?
We should! Some cinnamon would smell great too.
This soup was amazing!!! One of my new favorites!
So glad you liked it Sarah!
Can you freeze this?
Yes! It freezes very well!
Has anyone made this with unsweetened coconut? Wonder I would need to add agave?
YUM! never thought of doing it with cocnut milk – sounds incredible! Need to try this one soon! Your blog is great!
I’m going to try this with vegetable broth for my veggie teenager! Sounds 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:)
Is this made with the thick canned coconut milk or regular coconut milk in dairy box?
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
I agree! I see there’s a print button at the bottom, but when I click it, it just brings up another web page 🙁
I think this would be amazing with coconut cream. Just add a little more chicken stock to thin. Cannot wait to try it!!!
Thanks Holly! I fixed it. It should be printable now!
The squash pictured is not butternut squash, it’s banana squash. Butternut squash are much, much smaller than these.
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
I was going to point that out as well ,but the banana squash is so good ,its like an heirloom butternut ..verry sweet
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!
HI @Tracey- If you still need flavor, you could try adding salt. The salt brings out the other flavors well.
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 🙂
Sounds yummy, can you freeze the soup?
Heard may not be advisable when cooking coconut milk?
I have frozen it and it reheats just fine, Amy.
I’m not sure if someone has asked this, but could you substitute pumpkin for the butternut?
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?
Can’t wait to make this!
sorry Julie! It’s tablespoon, I just changed it.
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 get about 6-8 cups Donna!
Can you use heavy cream instead of half/half?
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 haven’t Darcy, but I’d love to hear about it if you do!
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!
Great idea Sarah! Glad it turned out!
Any idea about the calorie count for this recipe?
Hi Christina! We haven’t calculated this yet, but you can at nutritiondata.self.com
Non crock pot version could cooking time?
I simmer blended soups for about 20-30 minutes Amy!
Is there any way to make this work if I have only frozen butternut squash pieces?
It should work Summer!
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?
It’s true! that’s my fault when I was grabbing photos for this post! The recipe was definitely made with butternut!
Coconut oil would be a great substitute!
Sweetened or unsweetened coconut?
My boyfriend and I have made this twice now! It’s delicious!
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!
This meal is so good! Even my picky eater like the soup (without the coconut).
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
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!
Do you use unsweetened coconut?
You can use either!
How big is your crock pot?
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
Sorry might be a silly question but what’s half and half
It’s a dairy product: half milk and half cream. 🙂
This looks yummy! How would you modify this recipe for an Instapot?
Put all the ingredients in the Instapot and set it to high pressure for 4 minutes. Quick or natural release the pressure and puree. 🙂
This soup is so delicious and consistently amazing! I usually just add one can of full fat coconut milk instead of half and half. Everyone loves it too. It is sooooo easy too!
We’re so happy to hear that! Thanks for sharing!