This recipe is contributed by Sheryl Shard, co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989.
When the weather gets cold or rainy, there’s nothing like a hot filling soup to warm the body and soul. This rich colorful soup is one of Paul’s and my favorites aboard Two-Step. It requires a bit of preparation so is better made in port or at anchor rather than underway. However, it stores well in the fridge for a day or two so can be made ahead and heated underway.
Sheryl Shard’s Squash Soup
1 2 Tablespoons of oil
1 large onion chopped
1-2 cloves garlic, crushed or finely chopped
1 apple, peeled cored and diced or 3 tablespoons apple sauce
2 lbs/1 kg squash (we prefer butternut squash), peeled and diced
1 sweet potato, peeled and diced
4 cups chicken stock, or 1 can of chicken broth plus water
1/4 teaspoon of dried thyme (I sometime use savory) or 1 tsp chopped fresh thyme
1/4 teaspoon of dried rosemary or 1 tsp of chopped fresh rosemary
Salt and pepper to taste
Heat oil in a large soup pot or dutch oven. Saute onion and garlic until soft. Add apple, squash and sweet potato. Stir. Add stock, herbs, salt and pepper. Bring to a boil and then simmer until apple, squash and sweet potato are soft, about 30 minutes.
Puree soup. I use a hand blender, but a potato masher works well too. If the soup is too thick for your liking, thin with a little water or stock. Adjust seasonings.
Suggested garnishes: a dollop of sour cream, shredded cheese, chopped green onions, bacon bits, croutons or a combination.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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