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.