Serves 6-8
Ingredients:
- 1 large or 2 small butternut squash (about 3 pounds), halved and seeded
- 1 tablespoon vegetable oil or butter
- 1 onion, sliced
- 1-2 large carrots, peeled and cut into chunks
- 1 apple, cored and cut into chunks
- 4 cups chicken or vegetable stock, plus more as needed
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1 bay leaf
- Pinch ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup candied jalapenos
- Milk or coconut milk, as needed
Preheat oven to 425 degrees F. 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.
Set the squash aside to cool enough to handle, then scoop out the flesh.
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.
Add the roasted squash, sauteed onion, carrot, apple, stock, spices, and salt and pepper to your slow cooker.
Cook for 6-8 hours on LOW or 3-4 hours on HIGH, or until the carrots mash easily with a fork.
Remove the thyme sprigs and bay leaf, if using, then add the candied jalapenos.
Use an immersion blender to puree the soup until smooth.
Add milk, salt, and pepper as needed to reach the desired consistency and seasoning. read more words!
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