This was so tasty, and nana also told me this recipe helps reduce inflammation and boost collagen. I learned something new

1 medium (about 3-4 lbs) butternut squash, peeled, seeded, and chopped
1 can coconut milk (15 ounces)
3 cups vegetable broth
2 cloves garlic, minced
1 apple, cored and quartered
1 yellow onion, diced
Small knob of fresh ginger, peeled and sliced
1 bay leaf
1 tsp ground cinnamon
Salt and pepper to taste
Instructions:
1. Combine all the listed ingredients in a slow cooker, excluding the coconut milk. Gently mix until combined.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
3. Remove and discard the bay leaf. Add in coconut milk
4. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy in texture.
Serve the soup hot, garnished with fresh thyme leaves, if desired.
Enjoy the warm, aromatic flavors of this Slow Cooker Butternut Squash as a delightful main dish or a scrumptious side. Whether served alongside your favorite proteins or as a comforting standalone meal, this versatile dish is sure to impress with its sweet and savory flavors, leaving everyone wanting more.