Slow Cooker Butternut Squash and Apple Soup

Ingredients:

1 T avocado oil
1 medium shallot
1 medium yellow onion, roughly chopped
1/8 tsp cinnamon
1/8 tsp ground ginger
1 medium butternut squash, peeled and seeded, cut into 1" cubes
1 apple, roughly chopped
1 medium carrot, roughly chopped
3 cups vegetable stock or bone broth, divided
1/2 cup canned full-fat coconut milk
lemon juice or apple cider vinegar
salt, pepper and coconut aminos to taste

Directions

Saute onion and shallot in avocado oil over medium heat until translucent. Season with cinnamon, ginger, and a couple pinches of salt and pepper. Add to slow cooker with squash, apple, carrot, and 2 1/2 cups of stock. Cover and cook on low for 8 hours. Stir in coconut milk and puree with an immersion blender, add remaining 1/2 cup stock if needed to thin out consistency. Taste and season with salt (start with 1/2 tsp), pepper, and a 5 or 6 dashes of coconut aminos. Add a a squeeze of fresh lemon or a splash of apple cider vinegar, stir to combine and taste for seasoning. Garnish with crumbled bacon, if desired.