sorry, not sorry

sorry, not sorry

By Harper Kang
0’ Prep time
45’ Cook time
45’ Total time
162 Calories
6 Serving

Summary

Sorry, not sorry might be a good recipe to expand your side dish recipe box. One serving contains 162 calories, 3g of protein, and 3g of fat. For $1.28 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has made this recipe and would make it again. Head to the store and pick up thyme, salt and pepper, vegetable stock, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by asoutherngrace.blogspot.com. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. Similar recipes include .
Harper Kang 0 Followers

Step by Step

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Step 1

No Apologies Butternut Squash Soup
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Step 2

(printable recipe)
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Step 3

Serves 6-8
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Step 5

1 large or 2 small butternut squash (about 3 pounds), halved and seeded
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Step 6

1 tablespoon vegetable oil or butter
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Step 7

1 onion, sliced
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Step 8

1-2 large carrots, peeled and cut into chunks
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Step 9

1 apple, cored and cut into chunks
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Step 10

4 cups chicken or vegetable stock, plus more as needed
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Step 11

2 sprigs fresh thyme or 1 teaspoon dried thyme
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Step 12

1 teaspoon ground coriander
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Step 13

1 bay leaf
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Step 14

Pinch ground nutmeg
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Step 15

Salt and freshly ground black pepper, to taste
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Step 16

1/4 cup candied jalapenos
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Step 17

Milk or coconut milk, as needed
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Step 18

Preheat oven to 425 degrees F.
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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.
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Step 20

Set the squash aside to cool enough to handle, then scoop out the flesh.
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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.
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Step 22

Add the roasted squash, sauteed onion, carrot, apple, stock, spices, and salt and pepper to your slow cooker.
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Step 23

Cook for 6-8 hours on LOW or 3-4 hours on HIGH, or until the carrots mash easily with a fork.
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Step 24

Remove the thyme sprigs and bay leaf, if using, then add the candied jalapenos.
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Step 25

Use an immersion blender to puree the soup until smooth.
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Step 26

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

Ingredient

  • bay leaves
    bay leaves
    1
  • ground coriander
    ground coriander
    1 teaspoon
  • nutmeg
    nutmeg
    1 pinch
  • black pepper
    black pepper
    1
  • butternut squash
    butternut squash
    1.36 kgs
  • coconut milk
    coconut milk
    1
  • dried thyme
    dried thyme
    2 sprigs
  • onion
    onion
    1
  • apple
    apple
    1
  • carrot
    carrot
    1 large
  • vegetable stock
    vegetable stock
    940 milliliters
  • jalapeno pepper
    jalapeno pepper
    22.5 grams
  • vegetable oil
    vegetable oil
    1 tbsp

Nutrition Facts

View nutrition facts
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