1. Place the butternut squash, onion, garlic, carrots, and broth in a crockpot.
2. Add the nutmeg, salt, and pepper, then stir to combine the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until vegetables are tender.
4. Blend the soup until smooth with an immersion blender. Alternatively, transfer the soup in two batches to a blender.
5. Add the heavy cream or coconut milk (if using) and season to taste with salt and pepper.
6. Serve hot, enjoying the rich, comforting flavors of this winter soup.
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