Put the vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg into the slow cooker.

Stir well

Cook for 6-8 hours on low,

3-4 hours on high

Remove the sage.

Stir through the coconut milk.

Use a stick blender and whizz until you get the consistency you like

Taste and adjust seasoning

Serve with another swirl of coconut cream on the top