Spicy Squash, Apple and Coconut Soup

2 tbls olive oil
1 large onion chopped
1 tsp caraway seeds
1/4 cup dry sherry
1 medium butternut squash peeled, seeded and chopped
3 medium apples peeled cored and chopped
1 tsp of chipotle spice (or more)
6 cups water or chicken stock
1 knob ginger peeled
1/2 tsp pepper corns
1/2 tsp caraway seeds
Small cinnamon stick
Juice from 1 lime
1 can coconut milk

In a large soup pot add olive oil, add onions. Cook over medium high until onions are transparent and soft, add caraway seeds. Cook until seeds start to pop. Then add your sherry. Let cook until reduced by half. Add squash, apples, and chipotle spice. Stir and let cook for about 3 minutes. Add your 6 cups of water or stock. Let come to a boil. Meanwhile in a mortar and pestle add ginger, mash up, then add the peppercorns, caraway seeds, and cinnamon stick, smash well, then add the lime juice. Again smash and mix well add to soup. When soup comes to a good boil turn down heat to low cover and simmer for 20 minutes. Until squash is tender. Blend with a hand blender, or if you don’t have one, in batches with a regular blender. (Careful not to burn your self)
Add the coconut milk and heat gently. Serve with a squeeze of lime

Tags: appetizer, soup