sorry, not sorry

4 steps · 45 min total

1. 01

   Prep Vegetables

   Peel and deseed the 3 pounds of butternut squash, then chop it into roughly 1-inch pieces. Peel and chop the onion, carrot, and apple.
2. 02

   Sauté Aromatics

   Heat the 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot and cook for 5-7 minutes, until softened.
3. 03

   Simmer Soup

   Add the chopped butternut squash and apple to the pot, along with the 2 sprigs of thyme, 1 teaspoon of ground coriander, 1 bay leaf, and a pinch of ground nutmeg. Pour in the 4 cups of vegetable stock.

   Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 20-25 minutes, or until the squash is very tender when pierced with a fork.

4. 04

   Blend and Finish

   Remove the bay leaf and thyme sprigs from the pot. Carefully blend the soup until smooth using an immersion blender, or transfer it in batches to a stand blender. Season with salt and pepper to taste. Ladle the soup into bowls and swirl in a spoonful of coconut milk, then top with the candied jalapeños.