Ingredients
Equipment
Method
- Begin by peeling and chopping the butternut squash, sweet potatoes, and onion. Aim for uniform pieces so they cook evenly. You want the butternut squash to shine in this dish, so make sure to cut it into nice cubes.
- In your slow cooker, place the chopped squash, sweet potato, and onion alongside one cup of chicken broth and the unsalted butter. Stir everything gently to combine. Set the slow cooker to high and let it work its magic for about four hours.
- After the cooking time is up, it’s time to blend! Use an immersion blender directly in the slow cooker to puree the mixture until smooth. If you don’t have one, carefully scoop the mixture into a regular blender and blend until creamy. Return the smooth mixture to the slow cooker.
- Now, add the remaining chicken broth, half and half, ground cumin, and coconut flakes. Stir everything together until thoroughly mixed. You’ll notice the rich, sweet aroma starting to fill your kitchen!
- Allow the soup to cook for an additional thirty minutes on high, or until it’s heated through. During this time, the flavors will meld beautifully, making every bite an experience.
- When it’s ready, serve the soup hot, garnished with extra coconut flakes if you like. It pairs wonderfully with a slice of French bread, which is perfect for dipping. And don’t forget the chilled grapes on the side for a refreshing touch!
Notes
Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop.
This soup freezes beautifully! Just make sure to allow it to cool completely before transferring it to a freezer-friendly container.
Consider making a double batch to enjoy throughout the week or to serve guests during dinner parties.
It’s the ideal dish to warm up on chilly nights, making it perfect for winter gatherings.