A nice warming autumnal soup
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
Servings 1