1.Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours.
2.Using an immersion blender, or scooping your squash into a regular blender, puree until smooth.
3.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.
4.Sprinkle with extra coconut for garnishing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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