Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a large slow cooker. Toss to combine. Then nestle the chai tea bag into the mixture so that it’s completely submerged in the broth.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the chai tea bag.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Stir in the coconut milk until combined. Then taste, and season with a few generous pinches of salt and pepper as needed. (Feel free to add in more cayenne too, if you’d like.)
Serve warm, topped with your desired garnishes. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.