Step 1

In a slow cooker, combine the squash, the onion, the apples, the curry powder, the garlic, the stock, the cayenne pepper, and the salt.

Step 2

Cover and cook on high for 4 hours.

Step 3

Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes.

Step 4

Add the coconut milk and stir to combine.

Step 5

Serve garnished with the pepper and the extra coconut milk.