sorry, not sorry

Step 1

No Apologies Butternut Squash Soup

Step 2

(printable recipe)

Step 3

Serves 6-8

Step 1

large or 2 small butternut squash (about 3 pounds), halved and seeded

Step 2

tablespoon vegetable oil or butter

Step 3

onion, sliced

Step 4

-2 large carrots, peeled and cut into chunks

Step 5

apple, cored and cut into chunks

Step 6

cups chicken or vegetable stock, plus more as needed

Step 7

sprigs fresh thyme or 1 teaspoon dried thyme

Step 8

teaspoon ground coriander

Step 9

bay leaf

Step 10

Pinch ground nutmeg

Step 11

Salt and freshly ground black pepper, to taste

Step 12

/4 cup candied jalapenos

Step 13

Milk or coconut milk, as needed

Step 14

Preheat oven to 425 degrees F.

Step 15

Place the squash halves face down on a rimmed baking sheet sprayed with nonstick spray and roast until squash is slightly browned and tender, about 40 minutes--a knife should be able to enter the squash easily.

Step 16

Set the squash aside to cool enough to handle, then scoop out the flesh.

Step 17

In a large saucepan, heat the oil or butter over medium-high heat until hot, then add the onion, lower the heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes.

Step 18

Add the roasted squash, sauteed onion, carrot, apple, stock, spices, and salt and pepper to your slow cooker.

Step 19

Cook for 6-8 hours on LOW or 3-4 hours on HIGH, or until the carrots mash easily with a fork.

Step 20

Remove the thyme sprigs and bay leaf, if using, then add the candied jalapenos.

Step 21

Use an immersion blender to puree the soup until smooth.

Step 22

Add milk, salt, and pepper as needed to reach the desired consistency and seasoning.