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