Step 1

Place the squash, pears, shallots, ginger and broth in the slow cooker.

Step 2

Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.

Step 3

Remove squash from skin and discard the peel.

Step 4

Stir in coconut milk and nutmeg.

Step 5

Blend in a blender or using an immersion blender until smooth.

Step 6

Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.