Put everything into the slow cooker:
2 1/2 cups vegetable stock
2 cloves of minced garlic
1 carrot, peeled and diced
1 Granny smith apple, cored and diced. Keep the skin on!
1 medium butternut squash, peeled, seeded and diced
1 white onion diced
1/2 tsp salt
1/2 tsp ground pepper
1/4 teaspoon cayenne, or more if you like!
1/2 tsp cinnamon
pinch of nutmeg
Toss to combine it all then cook on low 6-8 hours or high 3-4 hours. When it is done, stir in 1/2 cup coconut milk (I used light coconut milk and it still gives a good depth of flavor!)
Place in 2 separate batches into a blender and puree till the soup is smooth. Serve it up with some more cayenne pepper on top and some extra coconut milk swirled in if you wish.
SO SO good on a fall or winter day!
