Cook chopped onion and apples in coconut oil until softened and beginning to brown.

Place squash, apple & onion mixture, orange juice and 3 cups broth into slow cooker. (Reserve 1 cup broth for later.)

Stir in all the seasonings. (Please note: for a milder soup you may wish to use only 1/2 tsp ginger and skip the cayenne.)

Place lid on slow cooker and cook on high for 3 hours.

Pulse small batches of soup in a blender to puree. To avoid accidents handle the hot soup carefully and do not put more than 1-2 cups at a time in blender jar!

Pour blended soup into a separate large bowl.

Pour all the blended soup back into the slow cooker.

If the soup seems to thick, add some or all of the reserved broth at this time.

Continue cooking on low for 30-60 minutes or until warmed through.

Optional toppings:

Top with small dollops of sour cream, if desired.

To make maple glazed ham croutons:

Heat ham cubes in a small skillet. Add maple syrup and stir ham mixture till thickened and hot.

Sprinkle ham cubes into individual soup bowls.