Slow Cooker Butternut Squash and Apple Soup

Place the Butternut Squash (6 1/2 cups) , Onion (1) , Apple (1) , Carrot (1) , and Water (2 1/2 cups) in a slow cooker. Add Kosher Salt (1 tsp) . Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

Stir in the Unsweetened Coconut Milk (1/2 cup) .

For the garnish: Heat a medium skillet over medium-low heat. Add the Olive Oil (1 Tbsp) and bottom part of Leeks (3/4 cup) and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with Sea Salt (1 pinch) .

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks. Drizzle with more coconut milk if desired. Add Freshly Ground Black Pepper (to taste) .