Toss squash, onion, carrots, garlic, curry, ginger, and olive oil into the crockpot. Stir to coat.

Pour in broth, season with salt and pepper, and cover.

Cook on low 6–7 hours or high 3–4 hours, until squash is very soft.

Use an immersion blender to puree until smooth. Stir in coconut milk and heat 10 minutes more.

Taste and adjust salt. Serve with cilantro or pumpkin seeds if you like.