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.

Award-winning filmmakers and authors, Paul and Sheryl Shard have been cruising for 10 years aboard their self-built Classic 37 sailboat, Two-Step. Other recipes and helpful tips on provisioning appear in their book, Sail Away! A Guide to Outfitting and Provisioning for Cruising. Watch for their new cruising video, How to Sail Your Boat Across the Ocean, available this December. Both are available through the SeaRoom Bookstore