• 1 pound sweet potatoes, peeled and cut into 1″ cubes (about 3 cups)
• 1 pound butternut squash, peeled and diced into 1″ cubes (about 3 1/2 cups)
• 1/2 cup chopped onion
• 1 can (about 14 oz.) chicken broth, divided
• 1/2 cup (1 stick) butter, cubed
• 1 can (13 1/2 oz.) coconut milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 3 to 4 green onions, finely chopped

Slow Cooker Instructions:

Combine sweet potatoes, squash, onion, half of broth and butter in 4 1/2 quart slow cooker.

Cover; cook on high 4 hours or until vegetables are tender.

Place sweet potato mixture, 1 cup at a time, in food processor or blender; process until smooth.  Return to slow cooker.  Stir in remaining half of broth, coconut milk, salt, cumin and red pepper; heat through.  Sprinkle with green onions.

Makes 4 to 6 servings.