Step 1

No Apologies Butternut Squash Soup

Step 2

(printable recipe)

Step 3

Serves 6-8

Step 5

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

Step 6

1 tablespoon vegetable oil or butter

Step 7

1 onion, sliced

Step 8

1-2 large carrots, peeled and cut into chunks

Step 9

1 apple, cored and cut into chunks

Step 10

4 cups chicken or vegetable stock, plus more as needed

Step 11

2 sprigs fresh thyme or 1 teaspoon dried thyme

Step 12

1 teaspoon ground coriander

Step 13

1 bay leaf

Step 14

Pinch ground nutmeg

Step 15

Salt and freshly ground black pepper, to taste

Step 16

1/4 cup candied jalapenos

Step 17

Milk or coconut milk, as needed

Step 18

Preheat oven to 425 degrees F.

Step 19

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 20

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

Step 21

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 22

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

Step 23

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

Step 24

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

Step 25

Use an immersion blender to puree the soup until smooth.

Step 26

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