Begin by peeling the butternut squash and chopping it into 1-2 inch cubes; slice the carrots and finely chop the yellow onion.

In a slow cooker, combine the prepared butternut squash, carrots, onion with minced garlic, vegetable broth, pumpkin puree, coconut sugar, salt, pepper, cinnamon, and nutmeg.

Cover the slow cooker and set it to cook on LOW for 5 hours or HIGH for 3 hours.

Once the cooking time is complete, use an immersion blender to puree the soup until smooth and creamy.

Stir in the canned coconut milk, taste, and adjust salt, pepper, or spices as needed.