Prep Vegetables: Start by peeling and cubing about 2 pounds of butternut squash. Next, chop 2 Granny Smith apples, along with 1 medium onion and 2 fresh carrots. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger for a flavor boost.

Combine Ingredients: In your slow cooker, add the prepared butternut squash, Granny Smith apples, onions, carrots, garlic, and ginger. Sprinkle in 2 teaspoons of curry powder, along with salt and pepper to your taste.

Add Broth: Pour in approximately 4 cups of vegetable broth, ensuring that all the vegetables are fully submerged. Stir gently to combine all the ingredients well.

Cook: Cover the slow cooker with its lid and set to low heat for about 4 hours. The vegetables should be tender when done.

Blend: Use an immersion blender to puree the soup until it reaches a smooth and creamy texture. Blend only part for a chunkier consistency if preferred.

Finish: Stir in 1 cup of heavy cream to enrich the soup's flavor. Adjust seasoning as needed before serving warm.