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
- In a slow cooker, combine the squash, apple, carrot, jalapeño, shallot, garlic, cumin, nutmeg, cayenne, salt, black pepper, and broth.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the squash is tender.
- Stir in the coconut milk.
- 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.
- In a small pan, heat the olive oil over medium heat. Add the sage leaves and fry until crispy, about 4 minutes.
- Ladle the soup into bowls. Dollop the crème fraîche on the soup, top with the fried sage leaves, and serve.