Peel and cube the butternut squash, removing seeds.
Add olive oil to slow cooker, then add the butternut squash chunks, quartered onion, garlic, vegetable broth, coconut milk, and all seasonings. Stir to combine.
Cover and cook for 5-6 hours on low OR 3-4 hours on high, until the butternut squash is tender.
Once cooked, use an immersion blender to blend everything until the mixture becomes smooth and creamy.
Taste and adjust seasoning if needed.
Notes
Nutrition information is provided as an estimate only.