Slow Cooker Butternut Squash Soup

Place the butternut squash, onion, apple, carrot, and water in a slow cooker. Add kosher salt.

Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

Stir in the unsweetened coconut milk.

Purée the soup in the slow cooker with an immersion blender until smooth. Taste and adjust seasoning accordingly.

Heat a medium skillet over medium-low heat. Add olive oil and the bottom part of the leek.

Cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with sea salt.

Pour the soup into 6 serving bowls and garnish with the crispy leeks.

Drizzle with more coconut milk if desired. Add freshly ground black pepper to taste.