Peel butternut squash with a vegetable peeler, cut in half and scrape out the seeds. Chop into small chunks.

Peel and chop the sweet potato, carrots, and onion into small pieces.

Mince the garlic and place squash, sweet potato, carrots, onion and garlic into a slow cooker.

Pour chicken broth over the top and cook on low for eight hours or high for four hours. (Make sure the vegetables are very tender before blending)

When vegetables are tender, use an immersion blender to blend or a good blender-make sure to vent the top when blending hot food. Blend until smooth and creamy.

Blend in cajun seasoning, salt and pepper.

Stir in heavy whipping cream.

Serve with more cream, more cajun seasoning and/or roasted pumpkin seeds.

Note: if soup is too thick for your liking after adding the cream, add more chicken broth.