Crockpot Butternut Squash Soup

Scaled for 8 portions · 4 steps

1 tbspextra-virgin olive oil2medium butternut squash (about 6 pounds total)2medium apples2 cuplow-sodium vegetable broth or low-sodium chicken broth1 tspkosher salt0.5 tspground nutmeg0.25 tspground black pepper0.25 tspcayenne pepper—Toasted pumpkin seeds—Chopped fresh sage—Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)—1 medium yellow onion (chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total))—3/4 cup light coconut milk ((may use up to 1 1/2 cups from one 14-ounce can))

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