Squash and Apple soup

• 1 butternut squash, peeled, seeded and diced;
• 1 sweet potato, peeled and diced;
• 1 apple, cored and diced;
• 1 onion, diced;
• 4 garlic cloves, minced;
• 1 sprig fresh sage;
• 1/2 tsp. chili powder;
• 1/8 tsp. ground cinnamon;
• 1/8 tsp. ground nutmeg;
• 2 cups vegetable or chicken stock;
• 1/2 cup canned coconut milk;
• Sea salt and freshly ground black pepper;

Preparation

1. Place all the ingredients in a slow cooker, except the coconut milk.
2. Stir everything and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
3. Remove the sage leaves, and pulse the butternut mixture using an immersion blender. Purée until smooth.
4. Add in the coconut milk and pulse until well blended.
5. Cook on high for another 20 minutes, season to taste and serve.
6.