Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. (If you are in a rush, set to high and cook for 3 1/2 - 4 hours or until vegetables are soft)
Add in the coconut milk, cinnamon, nutmeg, maple syrup. Blend again making sure that all spices are incorporated.
Season with salt, to taste.
I use a low sodium vegetable broth and canned coconut milk.
This recipe makes 6 servings, but can make more or less, depending on how large or small you make each serving.
Nutrition info is for 1 serving (of 6) prepared as the recipe is written and without any garnishes. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.