Butternut Squash Soup

This hearty soup is Zav’s absolute favourite. Perfect on a crisp Autumn day.

Ingredients

2 Tbsp Olive Oil
2 Tbsp butter
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp cumin powder
1 Lb butternut squash, peeled and diced into 1-inch cubes
2 apples cored (I use Fuji)
¼ cup dry sherry
1 tbsp ginger, minced
4 cups chicken stock (I used my homemade bone broth)
1 can coconut milk (14 oz)
salt to taste

Directions

1. Heat butter and oil in a pot on medium heat.
2. Sauté onion and garlic until a fragrance exudes and the onion becomes translucent.
3. Add ginger, cumin, apple and squash.
4. Cook, gently stirring to blend the flavours for about 5 min.
5. Add sherry and loosen any bits stuck at the bottom.
6. Add stock and bring the soup to a boil on medium heat, then turn the heat to low.
7. Simmer uncovered until the squash and apples are tender for just under an hour.
8. Stir in coconut milk.
9. Remove the pot from the stove. Cool it for 20 min.
10. Blend the soup to a smooth consistency.
11. Taste for salt.
12. Warm up the soup bowls and ladle in the soup.