1. In a skillet over medium heat, add olive oil. Once hot, add ground turkey and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks. Season with salt and pepper. Drain any excess fat.

2. While the turkey cooks, prepare the butternut squash, onion, garlic, carrots, and celery. Place them all into the crockpot.

3. Add the browned turkey to the crockpot with the vegetables. Pour in the chicken broth and stir in thyme, cumin, smoked paprika, and the bay leaf. Season with more salt and pepper if desired.

4. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender.

5. About 30 minutes before serving, stir in the coconut milk and adjust seasoning if necessary. Remove and discard the bay leaf.

6. For a creamier texture, blend a portion of the soup using an immersion blender or puree in a blender and stir back into the pot.

7. Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.