Spiced Butternut Squash Soup

1 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1 medium yellow onion (about 2 cups)

4 cups frozen diced butternut squash (2 10-oz bags)

1 medium apple

2 medium garlic cloves

1 tsp. ground cinnamon

1/2 tsp. ground cumin

1/8-1/4 tsp. cayenne pepper

Pinch of turmeric

1.5-2 tsp. sea salt

1/4 cup Sherry wine

3-4 cups vegetable broth

1/4 cup heavy cream

2-3 tsp. raw apple cider vinegar or golden balsalmic vinegar

Fresh oregano for garnish

Cultured sour cream for garnish, optional

1. Heat a 4-quart stainless steel stockpot over medium heat for about 1 minute. Add butter and olive oil and let it spread and coat the bottom of the pan. Add onion and saute until soft and golden for about 10 minutes, stirring only occasionally. Add squash, toss to coat and saute until golden for about five minutes, only stirring occasionally. Add apple and saute for two minutes. Add garlic and saute for another minute.

2. Add cinnamon, cumin, cayenne, turmeric and salt and stir vegetables to coat. Continue sauteing for about 2 minutes. Add sherry to deglaze the pan. Add broth, cover and bring to a simmer. Simmer until vegetables soften and flavors marry, about 15 to 20 minutes.

3. Turn off heat, stir in cream and blend thoroughly with an immersion blender until texture is velvety. Stir in vinegar and check for salt amount. Serve each bowl with oregano and a dollop of sour cream.

Tip: To make this recipe dairy-free, simply substitute cream with coconut milk. Variation: Sub frozen squash with 2-3 cups of fresh cubed seasonal squash.

-S. Sammartino (PCC cooks class)