Crockpot Roasted Butternut Squash Soup

1 large butternut squash, peeled and diced into 1" pieces
2 Tbl. olive oil
1 large yellow onion, diced
1 large or 2 small apples, peeled and diced(any kind, gala or fuji best)
1 qt. vegetable stock
1 rounded tsp. sea salt
1/4 tsp. each: black pepper, white pepper, nutmeg, cardamom, and cumin
pinch of red pepper flakes or more to taste
1 cup plain almond milk(or milk/cream)

Preheat oven to 425'. Spread diced butternut squash on large cookie sheet lined with non-stick foil. Drizzle olive oil over squash to coat, mix with hands if needed. Bake for 15-20 minutes, just until some pieces are starting to golden up around the edges and pieces are all sizzling. While baking add the diced onion and apple to crockpot. When squash is done add to crockpot. Sprinkle seasonings over the vegetable mixture. Pour vegetable stock over crockpot ingredients and just give it a gentle stir. Cook on LOW 6-8 hours. Just before ready to serve, blend mix with an immersion blender(stick/handheld blender). Pour in almond milk and mix well. Serve in a mug or bowl. Top with toasted coconut, croutons, grated parmesan cheese, and toasted pine nuts on the side and soft garlic breadsticks or rolls.