- 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 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. Toast some extra coconut and sprinkle for garnishing.
Recipe from Super Healthy Kids.