Surprise Butternut Squash Soup

Cozy meets spicy with this soup that will warm you up after a cold winter’s day (and maybe clear your sinuses!). With jalapeño and cayenne pepper as the added surprise ingredients, everyone will feel the heat from this delicious take on a classic.
  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 3–4 hours on High or 6–8 hours on Low


  • 4 pounds butternut squash, peeled, seeded, and cubed
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 carrot, chopped
  • 1 jalapeño, seeded and chopped
  • 1 large shallot, chopped 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • ¼ teaspoon ground nutmeg 1⁄8 teaspoon cayenne pepper 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon olive oil 6 fresh sage leaves
  • Crème fraîche, for serving


  1. In a slow cooker, combine the squash, apple, carrot, jalapeño, shallot, garlic, cumin, nutmeg, cayenne, salt, black pepper, and broth.
  2. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the squash is tender.
  3. Stir in the coconut milk.
  4. Carefully transfer to a blender or an immersion blender and puree the soup, working in batches, if desired, to prevent splashing. The soup will be hot.
  5. In a small pan, heat the olive oil over medium heat. Add the sage leaves and fry until crispy, about 4 minutes.
  6. Ladle the soup into bowls. Dollop the crème fraîche on the soup, top with the fried sage leaves, and serve.
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