Step 1

Add all the ingredients to a slow cooker and cook on high for 4 hours or low for 6-8 hours until the squash is soft and tender.

Step 2

Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.

Step 3

Season with salt and pepper if needed and serve.

Step 4

Leftovers can be stored in the fridge for up to 5 days or freezer for up to 3 months.