Add Butternut Squash (7 cup), Vegetable Broth (3 cup), 100% Pumpkin Purée (1 cup), Sweet Onion (1 cup), Garlic (1 clove), Coconut Sugar (2 tablespoon), Sea Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Ground Cinnamon (1 teaspoon) and Ground Nutmeg (1/8 teaspoon) to crockpot. Stir and cook on low 4-5 hours, or high 2-3 hrs.
Once ingredients have cooked, remove (in batches) and add to high-power blender. Blend until a smooth, creamy consistency is reached.
Add blended soup back to crockpot, stir in Full-Fat Coconut Milk (1/2 cup), taste and add any additional salt, pepper, coconut sugar or spices to meet your preference.
To serve, garnish with Full-Fat Coconut Milk (to taste), Pumpkin Seeds (to taste), Fresh Herbs (to taste) or a sprinkle of Ground Cinnamon (to taste). Highly suggest serving with grilled cheese! Enjoy!