Slow Cooker Butternut Squash Soup

For the soup:

2 pounds squash, peeled, deseeded, and roughly chopped

1 medium yellow onion, roughly chopped

4 garlic cloves, peeled

Drizzle olive oil

3 cups vegetable broth

½ teaspoon ginger

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon paprika

¼ teaspoon cayenne

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon thyme

¼ cup reduced fat coconut milk (or milk of choice)

For the optional garnish:

Chives, chopped

Pumpkin seeds