Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 3–4 hours on High or 6–8 hours on Low
This recipe is a virtual cornucopia of flavors, from fall favorites like butternut squash and apple to a surprise spicy kick with the addition of jalapeño and cayenne pepper. It’s a balance between the cozy comforts of the season and the heat of something exciting.
INGREDIENTS
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
DIRECTIONS
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.