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Silky and flavorful, butternut squash soup is a fall-weather staple. Courtesy of the “Spice Girls’” Israeli-American cookbook, here’s a simple, delicious recipe to warm your soul. B’te-avon (bon appétit)!

Butternut Squash Soup with Cumin
(Serves 6)


3 tbsp. olive oil
3 medium onions, sliced
3 lb. butternut squash cut into cubes
2 tsp. salt
Ground pepper to taste
1 tsp. cumin
3 sprigs fresh thyme
3 cups chicken or vegetable broth


  1. In a 6-quart heavy-bottomed pot, heat the oil over a medium flame and stir in the onions.
  2. Reduce the heat to low and sauté for 10 minutes, making sure that the onions do not burn.
  3. Add the squash to the onions. Sprinkle with salt, pepper, cumin and thyme and sauté for 15 minutes, making sure that the vegetables do not burn.
  4. Add the broth, bring to a boil, cover, reduce the heat and simmer for 30 minutes, or until the squash is tender.
  5. Puree the soup using a blender, immersion blender or food processor. Season with more salt and cumin to taste.