1 lb butternut squash, diced into 1-inch cubes (about 3.5 cups total)

1 lb sweet potatoes, cut into 1-inch cubes (about 3 cups total)

1/2 c. chopped onion

1 can (about 14 oz) chicken broth, divided

1/2 c. (1 stick) butter, cubed

1 can (13.5 oz) unsweetened coconut milk

1 1/2 tsp salt

1/2 tsp ground cumin

1/2 stp ground red pepper

3 to 4 green onions, finely chopped (optional)

Combine squash, sweet potatoes, onion, half of broth, and butter in slow cooker. Cover; cook on HIGH 4 hours or until vegetables are tender.

Process mixture in blender, 1 cup at a time, until smooth, returning batches to slow cooker as they are processed. Stir in remaining broth, coconut milk, salt, cumin, and ground red pepper. Cover; cook until heated through. To serve, ladle into bowles; sprinkle with chopped green onions, if desired.