Cracked fennel Butternut Squash Soup

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the butternut squash and let it maple, undisturbed, so it takes on real color before you stir.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.