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Begin by placing the peeled and cubed butternut squash, roughly chopped carrots, and celery into your crockpot.
Pour in the bone broth, add a pinch of salt, and sprinkle in the sage. Ensure all ingredients are well combined.
Set your crockpot to low heat and allow the mixture to cook for 6 hours, giving the flavors time to meld and the vegetables to become tender.
After 6 hours, add the cashew milk to the crockpot, stirring well to incorporate.
Carefully transfer the soup mixture to a blender and blend until smooth. Be cautious, as hot liquids can splatter. You may want blend half at a time or use an immersion blender instead.
Transfer the entire mixture to a saucepan and let it simmer for 10 minutes, allowing the flavors to further develop.
Serve your steaming bowl of butternut squash soup, garnished with an extra drizzle of cashew milk and a sprinkle of fresh thyme leaves for an added burst of flavor.