Place the cubed butternut squash, diced Honeycrisp apples, carrots, onion, and garlic into a 6-quart slow cooker.

Pour the vegetable broth over the vegetables. Sprinkle with cinnamon, grated nutmeg, smoked paprika, fresh thyme, salt, and black pepper. Stir gently to combine.

Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the butternut squash and carrots are exceptionally soft and easily smash against the side with a fork.

Pour in the coconut cream (or heavy cream) and pure maple syrup.

Insert an immersion hand blender into the slow cooker and blend on medium-high speed for 2 to 3 minutes until completely smooth, silky, and velvety with zero lumps. (Alternatively, transfer in batches to a high-speed countertop blender, blending carefully with the center cap vented).

Taste and adjust seasonings, adding an extra pinch of salt, pepper, or maple syrup if desired.

Ladle hot soup into warm ceramic bowls. Swirl an artistic drizzle of cream or olive oil on top, sprinkle with crunchy toasted pepitas, a pinch of smoked paprika, and fresh thyme. Serve with warm crusty bread!