Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
2. Step
Cover and cook on high heat for 4 hours.
3. Step
Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
4. Step
Add the thyme and coconut milk and blend to incorporate.
5. Step
Garnish with pumpkin seeds and chives, if desired.
