Prepare the ingredients: Wash, peel, and cube the butternut squash, chop the onion, mince the garlic, core and dice the apple, and grate the ginger.

Combine all ingredients in a slow cooker: Add butternut squash, onion, garlic, apple, ginger, vegetable stock, bay leaf, cinnamon, cayenne, salt, and pepper, and stir.

Set the cooker: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Remove the bay leaf: After cooking, check squash tenderness and remove the bay leaf.

Blend for creaminess: Use an immersion blender to blend until smooth.

Add coconut milk: Stir in coconut milk and adjust seasoning to taste.

Garnish and serve: Ladle into bowls and garnish with fresh thyme.