Place all ingredients (butternut squash through vegetable stock) into crockpot, except coconut milk, lime juice, and optional toppings.
Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours.
After cooking time is done, stir in coconut milk and lime juice and blend with an immersion blender directly in your crock pot. Or carefully blend in your stand blender.
Serve immediately and top with fresh cilantro, coconut bacon, coconut cream, and cayenne pepper!
*For the coconut cream: I placed a can of full-fat coconut milk in my fridge all day. The top layer becomes thick and creamy (there will be liquid on the bottom). Scoop out the thick cream and dollop it into your soup!