Add the cubed butternut squash, chopped apple, yellow onion, smashed garlic cloves, and fresh sage leaves to the slow cooker insert.

Pour in the broth, olive oil, and pure maple syrup. Season with fine sea salt, black pepper, freshly grated nutmeg, and ground cinnamon. Stir gently to distribute the seasonings.

Cover and cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours) until the squash and apples are fork-tender and collapse easily.

Remove the slow cooker lid and discard the whole sage leaves if desired (or leave them in for bolder herbal depth). Using an immersion hand blender directly in the pot, puree the soup until ultra-smooth, creamy, and velvety.

Stir in the coconut cream or heavy cream until fully incorporated. Taste and adjust seasoning with additional sea salt or black pepper if desired.

Ladle the steaming soup into shallow ceramic bowls. Drizzle with an artistic swirl of cream and a touch of olive oil, and garnish generously with toasted pepitas, crispy fried sage, and cracked black pepper. Serve warm with grilled sourdough bread.