Start by peeling and cubing the butternut squash. You’ll want to aim for uniform pieces to ensure even cooking. Chop the onion and apples, leaving the skins on the apples for more texture and nutrients.

In a large slow cooker, add the cubed butternut squash, chopped onions, and apples. It’s a colorful display, and trust me, it smells wonderful already!

Drizzle with olive oil, sprinkle the salt, white pepper, ginger, nutmeg, turmeric, and cayenne (if using). Pour in the vegetable or chicken broth, then stir everything together to combine flavors.

Cover and cook on low for 6 to 8 hours or on high for about 4 hours. The butternut squash should be tender enough to break apart easily when it’s done.

Once cooked, use an immersion blender directly in the slow cooker to puree the soup until it’s silky smooth. Alternatively, you can transfer portions to a standard blender, but do so carefully to avoid splatters.

Stir in the coconut milk after blending. This adds creaminess and a tropical twist to the flavor. Adjust seasoning if needed. You might find it’s perfect as is!

Ladle the soup into bowls and enjoy the magnificent aroma wafting through your home. Don't forget to garnish with a sprinkle of more white pepper or a swirl of coconut milk for presentation.