Creamy Sweet Potato and Butternut Squash Soup

This soup is one of our favorite things to eat when it gets cold outside... and its cold outside now so its time to share the recipe...
1 pound sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups total)
1 pound butternut squash, peeled and diced into 1-inch cubes (about 31/2 cups total)
1/2 cup chopped onion
1 can (14 oz) chicken broth, divided
1/2 cup (1 stick) butter, cubed
1 can (13 oz) coconut milk
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 1/2 teaspoons salt or more to taste
3-4 green onions finely chooped (optional-tyler hates these so we don't use them... but I think they are a nice garnish)
Combine sweet potatoes, squash, onion, half the chicken broth and butter in a 41/2 quart crock pot.  Cover and cook on high 4 hours or until vegetables are tender.
Puree until smooth in blender 1 cup at a time, returning batches to crock pot.  Stir in remaining broth, coconut, milk, ground cumin, ground red pepper and salt.  Cook on high15 min or until heated through.  Ladle into bowls and sprinkle with chopped green onions.  (Makes 4-6 servings)

* I like to make homemade bread with it too... I'll put that recipe on another day... its my moms french bread recipe and I use it to make a loaf or even pizza dough... its delish.