Butternut Squash (6 1/2 cups)
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)
Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.
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)