Give yourself a gastronomic gift with this butternut squash soup. It’s a magical blend of sweet and tart flavors punctuated by a sprinkling of spice.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Yield:Serves 6
Category:Soups
Ingredients
Scale
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
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1 tablespoon olive oil
6 fresh sage leaves
Crème fraîche, for serving
Instructions
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.
