This slow cooker butternut squash soup is full of vegetables, healthy and comforting.
Place all ingredients except the coconut milk in the crockpot. Stir well to combine.
Cook on low setting for 6 hours or on high for 4 hours.
After time is up, fold in the coconut milk.
Transfer the squash mixture to your blender and blend until smooth. You might have to do it in 2 batches.
Serve with multigrain crackers and squeeze of lime juice.