Making Slow-Cooker Creamy Butternut Squash-Apple Soup is straightforward when you follow these simple steps:

1. Begin by peeling and cubing the butternut squash.
2. Peel, core, and slice the apples. Choose sweet and tart varieties for a well-rounded flavor.
3. Place the cubed butternut squash, sliced apples, chopped onion, and minced garlic into the slow cooker.
4. Pour in the vegetable broth, ensuring all ingredients are submerged.
5. Add ground cinnamon, nutmeg, salt, and pepper.
6. Set the slow cooker to low and cook for 6-8 hours or high for 3-4 hours until the squash and apples are tender.
7. Once cooked, blend the mixture using an immersion blender or a standard blender until creamy.
8. Stir in the coconut milk and blend again until well incorporated.
9. Taste and adjust the seasoning if needed, adding more salt, pepper, or spices as desired.
10. Serve warm, garnished with fresh parsley if desired.

By following these steps, you will create a stunningly flavorful soup that’s incredibly rewarding.