Step 1

Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)

Step 2

Once cooked, puree with an immersion blender until the soup is smooth.

Step 3

Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.

Step 4

Season with salt, to taste.