September 17, 2012 | Home >Popular > Healthy Kids >Sweet Coconut-Butternut Crockpot Soup Recipe
Sweet Coconut-Butternut Crockpot Soup Recipe
September 17, 2012 | Home >Popular > Healthy Kids >Sweet Coconut-Butternut Crockpot Soup Recipe

Sweet Coconut-Butternut Crockpot Soup Recipe

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!

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

Sweet Coconut-Butternut Crockpot Soup Recipe

Sweet Coconut-Butternut Crockpot Soup Recipe
Serves: 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

Directions

  1. Peel and chop squash, sweet potato and onion.
  2. Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.
  3. 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.
  4. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 212 11%
  • Fat: 9 g 14%
  • Carb: 27 g 9%
  • Fiber: 3 g 12%
  • Protein: 5 g 10%
  • Sugar: 8 g
written by
Amy Roskelley

Leave a Comment

Your email address will not be published.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

Comments(51)
Mary says:

I really need to get me a butternut squash so I can try this.

Jeanne Cramer says:

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

Jenn Bishop says:

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.

Jeanne Cramer says:

How many servings did it make?

Amy says:

We should! Some cinnamon would smell great too.

Sarah says:

This soup was amazing!!! One of my new favorites!

Amy says:

So glad you liked it Sarah!

Rebecca says:

Can you freeze this?

Amy says:

Yes! It freezes very well!

Liz says:

Has anyone made this with unsweetened coconut? Wonder I would need to add agave?

Christine says:

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

Athena says:

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

Belle Henzel says:

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:)

pennie says:

Is this made with the thick canned coconut milk or regular coconut milk in dairy box?

Amy says:

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.

Margaret Reinheimer says:

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 🙁

Holly says:

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

Amy says:

Thanks Holly! I fixed it. It should be printable now!

Kim says:

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

Amy says:

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

Linda says:

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

tracey says:

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!

Amy says:

HI @Tracey- If you still need flavor, you could try adding salt. The salt brings out the other flavors well.

Aleisha says:

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!!!

Heather says:

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 🙂

amy says:

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.

Katja says:

I’m not sure if someone has asked this, but could you substitute pumpkin for the butternut?

Christie Karras says:

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?

Julie says:

TBL?

Jackie says:

sorry Julie! It’s tablespoon, I just changed it.

Donna Leigh says:

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!

Michelle says:

Can you use heavy cream instead of half/half?

Darcy says:

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!

Sarah says:

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!

Christina says:

Any idea about the calorie count for this recipe?

Hi Christina! We haven’t calculated this yet, but you can at nutritiondata.self.com

AMY says:

Non crock pot version could cooking time?

I simmer blended soups for about 20-30 minutes Amy!

Summer says:

Is there any way to make this work if I have only frozen butternut squash pieces?

It should work Summer!

Mary says:

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!

Mary says:

Sweetened or unsweetened coconut?

Subscribe!
Join over 50k subscribers and get free weekly recipes, resources, and fun delivered right to your inbox.