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.
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.