Start by peeling and cubing your sweet potatoes and butternut squash, ensuring they are cut into even pieces for uniform cooking.

Next, slice the apples, removing the cores to avoid any bitterness. Mince the garlic to release its robust flavor.

Add all these freshly prepped ingredients into your slow cooker.

Sprinkle the ground cinnamon and nutmeg over the vegetables and apples, creating an aromatic spice layer. Toss the mixture gently in the slow cooker.

Pour the vegetable broth over the mix, ensuring that the solid ingredients are fully submerged.

Cover your slow cooker and set it to low. Let the soup cook for about 6 hours.

Once cooking time is up, blend the mixture until smooth using an immersion blender or carefully in batches in a countertop blender.

Stir in heavy cream for extra richness, taste, and season with salt and pepper.

Ladle the soup into bowls while it’s still hot, and consider garnishing with a drizzle of cream or fresh herbs.