Butternut Soup with Cumin

Name: Butternut Soup with Cumin
Ingredients: 3 tablespoons olive oil; 3 medium onions, peeled and sliced (3 cups); 3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups); 2 teaspoons salt; Freshly ground black pepper; 1 teaspoon ground cumin; 3 sprigs of fresh thyme; 3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes; Croutons

9 ingredients

9 steps

Ingredients

3 tablespoons olive oil
3 medium onions, peeled and sliced (3 cups)
3 pounds butternut squash, peeled and cut into 2-inch cubes (8 cups)
2 teaspoons salt
Freshly ground black pepper
1 teaspoon ground cumin
3 sprigs of fresh thyme
3 cups chicken broth, vegetable broth, or a commercial broth or bouillon cubes
Croutons

Directions

1

In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions.
2

Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
3

Add the squash to the onions.
4

Sprinkle with salt, pepper, cumin, and thyme; cover the pot.
5

Braise for another 15 minutes, checking once in a while that the vegetables do not burn.
6

Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
7

Puree the soup in a blender or food processor in batches or use an immersion blender.
8

Reheat the soup; taste for salt, and add more cumin to taste.
9

Serve boiling hot with croutons.