Place the cubed butternut squash, diced apples, chopped onion, minced garlic, and grated ginger into a 6-quart slow cooker.

Pour in the vegetable broth, maple syrup, ground cinnamon, nutmeg, sea salt, and cracked black pepper. Stir gently to distribute the seasonings evenly.

Cover with lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the squash and apples are fork-tender and collapse easily.

Insert an immersion hand blender directly into the slow cooker insert. Puree on high speed in circular motions until the soup is completely velvety, silky, and uniform with zero lumps remaining. (Alternatively, blend in batches in a high-speed countertop blender with the lid center vent vented).

Pour in the coconut milk (or heavy cream) and stir well to incorporate. Taste and adjust seasoning with additional sea salt or black pepper if desired.

Ladle the warm soup into shallow ceramic bowls. Drizzle a delicate swirl of extra cream on top, scatter with crunchy roasted pepitas, and crown with crisped sage leaves.

Serve hot alongside thick slices of toasted artisan sourdough bread.