1lbsweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1lbbutternut squash, peeled and diced into 1-inch cubes (about 3 1/2 cups)
1/2cupchopped onion
1can(14 ounces) chicken broth, divided
1/2cup(1 stick) butter, cubed
1can(13 1/2 ounces) coconut milk
1/2tspground cumin
1/2tspground red pepper, or more to taste
1 1/2tspsalt, or more to taste
3-4green onions, green and white parts, finely chopped (optional)
Instructions
Combine sweet potatoes, squash, onion, half of chicken broth and butter in 4 1/2-quart crockpot. Cover and cook on high for 4 hours, or until vegetables are tender.
Puree until smooth in blender 1 cup at a time, returning batches to crockpot. Stir in remaining broth, coconut milk, ground cumin, ground red pepper, and salt. Cook on high for 15 minutes or until heated through. Ladle into bowls and sprinkle with chopped green onions or toasted seeds.