Although others will probably tell you to sauté the mirepoix with the spices first, and roast the squash, I am perfectly happy putting everything, except the coconut milk in the slow cooker raw and cooking it until the squash is really soft.
Once the squash is good and soft, I use an immersion blender to blend it to all to a smooth consistency.
After the blending is done, I add the coconut milk and stir/blend it a little more. Cook it to warm the coconut milk and you have soup. I don't recommend using coconut milk from a carton or lite coconut milk. I've never done that so I don't know what the consistency will be.
