1-Getting started with slow cooker butternut squash soup: First, lightly coat a 4-quart or larger slow cooker with nonstick spray to prevent sticking and make cleanup easy. Begin by heating 1 tablespoon of olive oil in a medium saucepan over medium heat, then add the chopped onion and cook for 8 to 10 minutes until it’s softened and fragrant, which helps bring out deeper flavors.

2-Next, transfer the cooked onion to the slow cooker and add the peeled and cubed butternut squash into 3/4-inch pieces, along with the diced apples, broth, salt, black pepper, nutmeg, and cayenne pepper if you want some heat. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until everything is tender and the flavors meld together beautifully.

3-Once done, stir in 3/4 cup of coconut milk and use an immersion blender to puree the soup right in the slow cooker, or blend in batches using a food processor for a smooth texture. If the soup needs thinning, add more coconut milk up to 1 1/2 cups total, then adjust seasonings to taste. Serve it hot with your favorite toppings for a comforting bowl that’s perfect for any slow cooker soup fan.