Take out the slow cooker and dump the cubed butternut squash in it.
Peel the sweet potato with a vegetable peeler, then cut it into one-inch cubes using a cutting board and large sharp knife. Place the sweet potato in the slow cooker with the squash
Peel the apple and remove the core with the knife, then cut it into one inch chunks and place in the slow cooker.
Take the skin off the shallot then cut it into chunks using the knife and cutting board and place in the slow cooker as well.
Measure out 2.5 cups of chicken stock with a liquid measuring cup and pour it over the produce in the slow cooker. The liquid should come up just below the tops of the fruit and veggies. If it looks a little low, add another 1/2 cup of stock.
Put the lid on the slow cooker, plug it in, and set the timer for 4 hours on high heat, or 8 hours on low heat.
Once the slow cooker is done cooking, remove the lid and stir the contents a bit. Next measure out the spices with measuring spoons and add them to the slow cooker.
Using an immersion blender, carefully blend the ingredients of the soup. You may want to put an apron or long sleeve shirt to protect your arms and body in case there is splatter from the soup, as it will be very hot. Alternatively you can pour the ingredients into a stand blender, however this may get messy.
Blend the soup until it reaches a smooth consistency, 5-7 minutes. Once it’s blended, add in the coconut milk and blend again until fully incorporated. Spoon into bowls or cups and, if desired, garnish with a swirl of coconut milk or sprinkle of ground black pepper.
- This recipe uses pre-cut butternut squash. If buying a whole butternut squash, you’ll want one that’s around 2.5 pounds as cutting away the skin and seeds on the inside will reduce the total weight.