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Place squash, sweet potato, onion, 1 cup of
chicken broth and butter in a slow cooker, and
cook on high for about 4 hours. Using an immersion
blender, or scooping your squash into a regular
blender, puree until smooth. 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. Sprinkle
with extra coconut for garnishing.
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